What is it about a light buttery vanilla shortbread dissolving on your tongue that brings such joy?
This shortbread recipe is so easy that you could get the dough in the oven and the cookies into gift bags or gift tins today!
This has been my go-to recipe for almost 20 years. Originally published by the Milk Marketing Board of Ontario, this recipe is the basis for choosing your own adventure. Add sprinkles to the top, add food coloring, drizzle chocolate, add jam. add flavourings….whatever your tastebuds crave, add it and enjoy. Here’s the recipe with some ideas on variations. It’s kind of like my gift to you…four recipes in one! Merry Christmas!
- 2 ¼ cups of all purpose flour
- ½ tsp. salt
- 1 ¼ cups butter, softened
- 1 cup icing sugar
- 2 tsp. vanilla
- Coloured sugar for decorating
Stir together flour and salt. Cream butter; beat in sugar and vanilla. Add dry ingredients to creamed mixture, part at a time. Choose one variation. Bake on an ungreased cookie sheet in 325F oven according to the individual directions. Makes about 6 dozen. (For the variation above, I rolled the cookies into 3/4″ balls and dipped the tops into coloured sugar)
Add 1 cup of ground almonds and 1 tsp of almond extract to the dough. Form into 1 inch balls; shape into crescents. Bake 12 minutes and sprinkle with icing sugar while still warm.
Chocolate Tipped Logs:
Shape dough into 1 inch balls; rolling into 2” long cylinders. Bake 12 minutes or until golden. Cool. Dip each cookie into melted chocolate, and then finely chopped nuts.
Divide dough into 6 parts. Shape each into a rope about ½” in diameter. Place 3 at a time on the cookie sheet. Press a groove down the centre of each rope and push up the sides to make a deeper trench. Bake for about 15 minutes or until golden. Cool 10 minutes on sheets and then remove, filling centres with raspberry jam. Slice to serve.