Shortbread

I adore shortbread. Well, I should say that I adore good shortbread. Some store bought American varieties leave much to be desired. But these little gems do not. While there are a host of different ways of making these sparkle with extra razzle dazzle, the simple, unassuming shortbread is just so delicious to have with a cup of tea, or hot chocolate. Do enjoy!

Shortbread

3/4 pound butter, room temperature
1 cup white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour

In an electric mixer with the paddle attachment, combine the butter and sugar thoroughly. Add the vanilla and then mix in the flour. Turn the dough out and shape into a flat disk. Wrap this in plastic cling and put it into the fridge to chill for at least 30 minutes before preceding. Once chilled, roll the dough out to about 1/2 inch thickness and cut into rounds. Place on a parchment lined baking sheet and bake in a preheated 350º oven for about 15 to 20 minutes, until the edges begin to lightly brown. Let cool before devouring them.

Note: Use real vanilla extract. Bad things happen to people who use imitation vanilla.