yum... shortbread...

In case you didn't already know... today is National Shortbread Day! Yay!
At the moment, my house/life/living room floor is a total disaster. CHA begins in a couple days and I'm in the midst of designing a display and trying to get all my Make & Takes finished, but just for you, I'm taking time out and baking a pan of shortbread. Just for you. OK, it's really for me but if you were here I'd give you a plate too!

Easiest Ever Shortbread

3/4 pound unsalted butter, room temperature
1 cup sugar (plus extra for dusting over top)
1 teaspoon pure vanilla extract
3 1/2 cups flour, sifted
1/4 teaspoon salt

Preheat oven to 350 degrees. 
In the bowl of a stand mixer at low speed, beat the butter and sugar together; add vanilla. Slowly add in the flour and salt just until the dough comes together. Turn dough out onto a floured piece of parchment and refrigerate about 30 minutes.
Roll dough to 1/2-inch thickness, cut with cookie cutters or to make it even easier just cut into rectangles. Place on parchment lined baking sheet. Dust tops with additional sugar.
Bake for 20-25 minutes or until edges are just slightly golden. 
Make a pot of tea and a plate of shortbread and enjoy!

I had to share the pretty little china plate that I picked up at a thrift store years ago... even though it's not my initial, I just couldn't pass it up for a quarter!


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