Cookie Bookie

Shortbread

3 sticks butter (1 ½ cups), at room temperature

1 cup sugar, plus extra for sprinkling

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/2 teaspoon salt

  

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 1-inch by 2-inch cookies. Place the cookies on an ungreased baking sheet.  Using a fork, poke holes in each cookie and sprinkle with sugar. Bake for 17 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Easily doubled.

Variation:
Add 1 teaspoon almond extract and 1 ½ cups small chopped pecans.
Drizzle finished cookies with good quality chocolate.

Makes 40 cookies