Lizzie makes these cookies every year as presents for friends and family. They are very pretty in a cellophane bag with a nice ribbon and very easy to make.
Lizzie’s Shortbread Cookies
2 cups all-purpose flour
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
In the bowl of your electric mixer cream the butter with the sugar till smooth. Add vanilla. Gently stir in the flour and the salt. Flatten the dough into a disc, wrap in plastic wrap and chill for an hour. Preheat oven to 350 degrees, with the rack in the middle of the oven. Line baking sheets with parchment or silpat sheets. Roll the dough on a lightly floured surface to 1/2 thick. Sprinkle with raw or coarse sugar. Cut into squares. Bake 8-10 minutes until cookies are lightly brown on the bottom. Cool on rack. Shortbread will keep in an airtight container for about a week or frozen for several months. Makes about 20 cookies.