What a weekend–cocoa and caroling, huge snowstorm, cutting and decorating our tree, making fudge, peppermint bark and shortbread cookies!
Mike was telling me as I mixed up the cookies last night, that he remembered a conversation with his grandma:
"It was in college and I was just getting interested in cooking and I asked my grandma about cooking during the Depression. She said, at that time, they made "Shortnin' Bread" like this: mix up flour and shortening, and if you had some sugar, you could make cookies. So just put those things in a bowl, and if you had enough sugar to make it sweet, you were golden."
As I mixed up our recipe, a family favorite, I thanked my stars for everything we have– colored sugar for the top, even!
At the holidays, I like to try fancy cookies and pretty cookies we don't get make other times of year, but this quick, easy and delicious recipe is always a joy to make (and eat!)
makes about 3 dozen
- 1 Cup (2 sticks) butter, softened
- 1 Cup confectioner's sugar
- 1.5 t Vanilla
- 2 Cups All-Purpose Flour
- Colored sanding sugar, sprinkles or jimmies, if desired.
Preheat oven to 325 F. Line cookie trays with parchment paper.
Beat butter, sugar and vanilla; add flour in two parts and mix just until dough comes together into a ball.
With your hands, take off balls of dough, roll and gently flatten with palm to make 2" discs. Sprinkle with colored sugar or sprinkles, if desired.
Bake approximately 12 minutes, rotating halfway through (until bottoms are golden but edges aren't; we prefer ours a bit soft, but if you like crunchier shortbread, you can give it a couple more minutes for golden edges).