Hope everyone had a great Thanksgiving. Mine was perfectly lovely and I enjoyed every minute of it. But now my favorite holiday is approaching--Christmas!! Every season, I bake shortbread. I love the smell of baked goods wafting through the kitchen and filling the house (among other things--but we won't talk about that) with good cheer! My children love shortbread and it makes a really great gift. Bake a few on the weekend and package in cellophane bags with tartan ribbon. Here is my easy recipe and you probably have the short list of ingredients already:
Brown Sugar Shortbread
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 tsp vanilla extract
2 1/4 cups sifted all purpose flour
In a bowl, beat butter, brown sugar and vanilla until fluffy, about 3 minutes. Add flour in 4 batches and combine well after each addition. Scrape dough into a buttered 9 inch round cake pan and spread into an even layer. Prick the surface with the tines of a fork to make the traditional shortbread pattern. With a knife, score the top into 8 wedges (do not cut all the way through the dough). Bake in the upper third of preheated 325 degree (F) oven for 30 minutes, or until the top is puffy and lightly browned. Cool slightly. Cut through the scored lines while still warm.
Enjoy!!







