I have a fantastic Shortbread Recipe to share with you from the cookbook Butter Baked Goods. I’ve made it twice already! It’s an easy Spring recipe that you can whip up at a moments notice! All you need are butter, flour, powdered sugar and vanilla, and you are ready to bake!! If you’re like me and look for quick and easy recipes, then these cookies are for you! They don’t require any chilling time, are easy to roll out, and bake in 15 minutes. The recipe does call for 2 tablespoons of vanilla, but it’s not overpowering. I loved it and when my son walked into the kitchen he said that the house smelled like a cake shop! mmmm! So, roll out your dough, cut out as many shapes as you can (using your choice of cookie cutter), place on a parchment lined baking sheet and bake for 15 minutes. Let cool completely and add any icing decorations. I just happened to have some pink icing from another project, and meant to just use it as “glue” to attach my sprinkle buttons to the cookies, but I thought that it looked really cute by itself, so I left some of the cookies with pink icing tails. (tip #106) VANILLA SHORTBREAD adapted from here INGREDIENTS: 1 cup butter, room temperature 1 cup icing (powdered) sugar 2 1/4 cups all purpose flour 2 tablespoons pure vanilla (yes, tablespoons) DIRECTIONS: Preheat oven to 325F. In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium speed until light and fluffy. Scrape down the sides of the bowl. Turn the mixer to low and add the flour and mix until just combined. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick. Use a cookie cutter of your choice to cut out as many cookies as you can from the dough. (You can get about 24 cookies using a 2 1/2 inch circular cutter. I got 24 using my 4″ x 2″ bunny cutter.) Carefully transfer to a parchment lined cookie sheet and place about 1/2″ apart. Bake in the preheated oven for 15 minutes or until the cookies are lightly golden brown around the edges. Remove from the oven. Transfer to wire racks to cool. “Mini Pink” made these adorable cookies with the scraps of dough that I had left. Perfect for another Barbie Tea! So cute! Don’t you think?! Happy Baking!!

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HOLIDAYS