In the middle of my cookie tray are my shortbread.  This is another recipe I have not made in years and years but I thought my grandchildren would like them.  Guess what I was right.  It is a simple recipe to make and takes very little time.  You could if you wanted decorate them.  I just didn’t have the time so on went a little sugar.

Into a large bowl cream together 1 pound of butter and 1 cup of fruit sugar until light and fluffy.

Add 3 1/2 cups of flour and knead it until all ingredients are well blended while adding another 1/2 cup of flour.  The bowl will start to come clean.

Flour a work surface and your rolling pin.

Take chunk of dough and roll it out to 1/4″ thickness.

Take your cookie cutters and cut into the shapes.

Place onto a parchment lined pan and poke with a fork. Bake at 350 degrees in a preheated oven until golden.

The shortbread are nicely golden on the bottom and white on top.

Cool slightly and dip the tops in sugar.

That’s it, done.

RECIPE

INGREDIENTS

1 lb. Of Butter

1 cup Fruit Sugar

3 1/2 cups Of Flour

Plus 1/2 cup Of Flour After First Addition

PREPARATION INSTRUCTIONS

Cream together butter and fruit sugar until light and fluffy.  Add in your flour mix until well incorporated and then add another 1/2 cup of flour.

Roll the dough out to 1/4″ thickness, cut with a cookie cutter and place on a parchment lined pan.  Prick the cookies with a fork 3 times and bake in a 350 degree oven until golden on the bottom.  Slightly cool and dip the top side into sugar.

These are excellent for freezing.

Enjoy!