Classic Shortbread

Perhaps because I do not care for chocolate in any form, shortbread cookies have always been one of my favorite Christmas cookies. Classic Shortbread is buttery rich, and when baked in a pretty holiday mold, it makes a stunning gift.

                                                     Classic Shortbread Cookies 
                                                                adapted from
                                                     The Martha Stewart Living
                                                          Christmas Cookbook

Ingredients

1 cup unsalted butter, room temperature,
   plus more for pan
2 cups all purpose flour
3/4 teaspoon salt
1/2 cup cup confectioners' or granulated sugar
1 teaspoon pure vanilla extract 

Directions

1. Preheat the oven to 350 degrees F. Butter an 8 1/2-inch round cake pan or holiday cookie mold; set aside. Sift together flour and salt into a small bowl; set aside. In the bowl of an electric mixture fitted with the paddle attachement, cream butter on medium speed until smooth, 3 to 5 minutes. Add sugar, and continue beating until very light, and fluffy, about 2 minutes more, scraping down sides of bowl as needed. Beat in vanilla.

2. With mixture on low speed, gradually add flour mixture to butter mixture, beat until just combined and dough sticks together when squeezed.

3. Pat dough into prepared pan and chill 30 minutes.

4. Bake until firm and just starrting to brown, about 50 minute. Let cool completely on a wire rack before storing. Store at room temperature up to 1 month in an air tight container.

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