Shortbread is eggless, which makes it a must for the annual Christmas cookie rolling/cutting/baking/decorating fun with Kedhar! This recipe works well with cookie cutters, and tastes wonderful. It's from the Silver Palate cookbook.
Shortbread Hearts
3 sticks sweet butter, softened
1 cup confectioner's sugar
3 cups unbleached all-purpose flour, sifted
½ tsp. salt
½ tsp. vanilla extract
¼ cup granulated sugar
Cream butter and confectioner's sugar together until light. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
Roll out chilled dough to 5/8-inch thickness. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
Preheat oven to 325 degrees F. Bake cookies for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Cool on a rack. Makes approximately 20 cookies.
For Christmas, we decorate these with frosting, which can make them a bit sweet, but getting to work with the dough and eat his creations makes one little boy very happy.
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