Lennie'S Special Shortbread

1. 1

   Chop cold butter into chunks.

2. 2

   In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.

3. 3

   Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.

4. 4

   What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.

5. 5

   Raw dough keeps well in the fridge for several days.

6. 6

   Shape rounded teaspoonfuls of dough into small balls.

7. 7

   Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).

8. 8

   I often put coloured sprinkles or coloured sugars on top of cookies before baking.

9. 9

   Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.