According to Wikipedia, shortbread is a type of biscuit traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (or wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Shortbread cookies are one of the most popular Christmas cookie, especially at cookie swaps. They are delicious with tea or coffee and can be a vessel for many different candies, dried fruits, or other ingredients.
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Preheat oven to 350°F.
In large bowl, beat butter, powdered sugar and vanilla with a hand mixer.
Slowly stir in the flour.
On a lightly floured surface, roll dough 1/2 inch thick and, using a cookie cutter, cut out shapes.
Place 1/2 inch apart on an un-greased cookie sheet.
Bake for fourteen to sixteen minutes or until set and bottoms are light golden brown.
Immediately remove from cookie sheet to wire rack.
**These are also great dipped in milk, dark or white chocolate. After dipping in melted chocolate, roll in nuts for an extra-special treat! These can be stored in an air-tight container or in the fridge for two to four weeks.
If you are looking for other great ideas for easy to make cookies, especially with the holidays right around the corner, make sure to check out the Babycakes' Cookie Bar Pinterest page!