A reader from Texas recently wrote in to ask why I haven’t posted a recipe since Jesus was a small child.
Katie1980, this one is for you! These delectable shortbread cookies keep right on giving:
- Pop ’em in a cute tin and add a grosgrain ribbon. Hello, hostess gift!
- Serve them after dinner with coffee or tea.
- Double the recipe and take them to a cookie exchange or lame office potluck.
And so on. They’re embarrassingly easy. Chances are you have all the ingredients in your kitchen right this second.
Annabel’s Famous Shortbread
- 1 stick butter
- 1/4 cup sugar
- pinch of salt
- dash of vanilla
- 1 cup flour
Preheat the oven to 350 degrees. In a microwave-safe bowl, nuke the butter until it’s soft and creamy but not completely melted (about 20 seconds).
Gently stir in the sugar, salt, and vanilla. Add the flour and mix with a wooden spoon until just blended.
Using your fingers, pat dough into an 8 x 8 inch baking pan. Prick with a fork to ensure that it won’t rise in the oven.
Bake for exactly 20 minutes. The edges will be deliciously golden….
Cut shortbread into squares while it’s still hot. Enjoy!