Shortbread Cookies

Make something good.

1. 01

   Cut the butter into the flour and sugar mixture. (I cut the butter in to small pieces and use a Kitchen Aid mixer; Mom still mixes it by hand.)

2. 02

   After the dough starts sticking together, use your hands to knead it well. You can chill it if the dough starts getting soft, but don’t leave it in the fridge too long, because it turns in to a rock.

3. 03

   Roll out dough (sprinkling lightly with rice flour as needed) until it is about 1/4-3/8” thick and cut.

4. 04

   Mom’s favorite “cookie cutter” is a small spice can. If you use the can, remember to punch a few holes in the bottom of the can so the cookies don’t get stuck in there. Use a fork and poke holes or press marks on the top of each cookie.

5. 05

   Bake at 350o oven for about 15 minutes total (I bake them for about 10 minutes and then turn the pan around for another 5 minutes). Remember to keep a close eye on them – the bottoms will brown quicker than the tops. Once they start turning color, they burn fast.

6. 06

   When they are plain, they melt in your mouth. My spin on them is to dip them in dipping chocolate or vanilla or drizzle chocolate over them.