Easy shortbread cookies from a simple dough of butter, powdered sugar, flour, and a little vanilla.
Author: Lucy Brewer
1teaspoonpure vanilla extract
1/2tablespoonturbinado sugar or granulated sugar
1tablespoonbutter for greasing pan
Preheat oven to 300. Butter a 9-inch square baking pan.
Cream butter in mixer on medium for a couple of minutes. Add powdered sugar and beat until almost fluffy, about 4 minutes. Add vanilla. Add flour and salt and mix just until blended.
Spread mixture into prepared pan. Dip your fingers in flour and you can spread it without sticking.
Place pan in refrigerator for about 20 minutes or up to two days.
Remove from refrigerator and score shortbread into bite-size pieces. Prick gently with fork.
Sprinkle 1/2 tablespoon turbinado or granulated sugar over the top. Bake for about 1 hour, until golden brown. Place pan on wire rack to cool completely before slicing.
These cookies will keep up to two weeks in an airtight container. They are great for mailing to college students or anyone in the military.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.