When I decided to bake these cookies today, I took my camera in the kitchen so I could take pictures and post the steps for Foodie Friday. Do you think that I remembered to take the pictures...nope! I hate it when that happens. Lucky for me and for all of you, this recipe is so simple it doesn't even need step by step pictures.
Shortbread sounds complicated and some recipes for it do require a bit of effort. This recipe took no time to make and the cookies are really delicious. It is a recipe that was in our local newspaper and credited to Alison Ladman for the Associated Press.
14 Tablespoons butter, room temperature (do not substitute)
1/2 cup white sugar plus extra for pressing the cookies and colored for sprinkling on top
1 teaspoon real vanilla extract or vanilla bean paste (use real vanilla it is so much better)
pinch of fine sea salt
2 cups all-purpose flour
Heat oven to 325 degrees. Coat a baking sheet with cooking spray (I used parchment paper).
In mixing bowl combine butter, sugar, vanilla and salt. Beat on medium until creamy and well combined. Add the flour and beat until mixture resembles wet sandy crumbs that start to stick together. (You do not want a ball of dough)
Scoop out enough dough to make a tablespoon sized ball, roll in your hands and place on prepared baking sheet. Dip the bottom of a drinking glass in white sugar and press balls to about 1/3 inch thick. (I found the glass wanted to stick, so I sprinkled a little white sugar on the cookie balls before pressing) Sprinkle with colored sugar if desired. Bake for 20 minutes or until light-golden blond and firm. The cookies will finish crisping as they cool. Store in an airtight container. Makes 24 cookies.
I am joining Michael @ Designs by Gollum for Foodie Friday
Her blog is the best place to look for delicious recipes in Blogland!