Cookie Cutter Shortbread
- 1 lb. butter, softened
- 1 cup icing sugar
- 1/4 tsp. real vanilla extract
- 3 cups flour
Cream butter, icing sugar and vanilla.
Add flour 1 cup at a time.
Wrap dough and chill 1 hour or more.
Divide into 3 portions.
Roll out 1 portion at a time on a well-floured board.
Roll gently. Cut into shapes with cookie cutters.
Place on greased cookie sheet and bake at 325 degrees until lightly browned.
Add flour 1 cup at a time.
Wrap dough and chill 1 hour or more.
Divide into 3 portions.
Roll out 1 portion at a time on a well-floured board.
Roll gently. Cut into shapes with cookie cutters.
Place on greased cookie sheet and bake at 325 degrees until lightly browned.
Time will depend on how thinly you have rolled out the cookies.
Cherry-Topped Whipped Shortbread
Makes 4 dozen.
Granny (Marilyn's grandmother, Isabel) always topped these cookies with a cherry.
The Chocolate Chunk variation of this classic recipe is from former Toronto Star recipe tester Vicki Burns's mother, Fran.
- 1 cup butter, softened
- 1-3/4 cups all-purpose flour
- 1/2 cup icing sugar, sifted
- 1/4 tsp pure vanilla extract
- pinch salt
- red glace cherries, halved
In mixer bowl, cream butter until fluffy (5 minutes).
Beat in flour, sugar, vanilla, salt.
Beat until dough is well-blended and smooth.
Shape into 3/4 inch balls.
Place on ungreased baking sheets.
Slightly flatten with floured fork.
Press cherry piece into centre of each.
Bake in preheated 350 degree oven 10-14 minutes or until edges are lightly golden.
Cool on racks.
Chocolate Chunk Variation:
Before baking, stir 1-1/2 cups semi-sweet chocolate chunks or chips into the dough.
Roll the dough into 1-1/4 inch balls, press lightly with fork.
Bake as above.
