garden advent dec 16th~

Shortbread Cookies

• 1-1/2 cups butter, room temperature

• 1 cup sugar

• 1 teaspoon vanilla

• 3-1/2 cups flour

• 1/4 teaspoon salt

In stand mixer, cream butter and sugar together, adding vanilla. Mix until smooth then add in flour and salt. Mix until dough forms.

Sprinkle flour lightly on counter then roll out dough to 3/8-inch thickness. Press to cut out dough with cookie stamp, then press down center knob to make indentation. One batch made 48 to 50 cookies with no waste. Keep rolling excess to form a flat surface to cut more cookies out and roll the final amount into a ball and press it down to get one last cookie.

Chill on the cookie sheet briefly in the freezer, about ten minutes, prior to baking. Bake at 350° F for 16 minutes.