I don’t know why all of a sudden I wanted shortbread cookies. It might have been after watching Barefoot Contessa on the Food Network one day. I wanted a cookie that is easy to make, sweet, crunchy and had a nice vanilla taste. I was also out of eggs which left me few options. After searching for a short period of time, I came across this excellent recipe here. The cookies are everything I wanted in a shortbread cookie. They were crunchy, not too sweet, had a nice vanilla taste and were easy to make. These cookies can be put through a cookie press, made into different shapes with cookie cutters, or just rolled into balls and flattened for little round cookies. Both times I made these cookies, I dipped them in melted chocolate with some sprinkles. They were a hit for New Years Eve and my kids loved them.
Recipe Adapted from Shortbread Cookies II by Sally (from allrecipes.com)
Ingredients
- 1 cups butter, softened
- 1/2 cup white sugar
- 1-2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 cup chocolate chips or candy melts melted (after cookies are made)
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
- Roll out and cut cookie cutters or roll into small balls and flatten for small circle cookies.
- Bake for 10 – 12 minutes.
- After cooling, dip in chocolate or candy melts and add desired toppings.
