>>> handy dandy Nordic Ware Shortbread Pan. You can find more info about it here, just bear in mind I didn't buy it from there, and didn't pay that much for it, either. Anyway, it is perfect for baking the shortbread, as you can see here >>>
>>> and it makes nine 3 inch squares of shortbread, which is a nice sized piece for washing down with hot spiced cider, lol! Each square has different design on the top, including a pineapple, a butterfly, a stem of two cherries, etc.
The recipe for this is very easy - just remember to take the butter out of the fridge so it can come to room temperature ahead of time.
1 cup (2 sticks) unsalted butter at room temperature (I've used salted and it's okay, too, just reduce your salt in the recipe a little)
3/4 cup sifted confectioners (powdered) sugar
1 teaspoon pure vanilla extract
2 cups sifted all purpose flour
1/2 teaspoon salt (or less if using salted butter)
1/2 cup finely chopped dried cranberries (craisins) or cherries (or nuts or mini chocolate chips)
Heat oven to 325 degres.
Combine first 5 ingredients in a mixing bowl and beat until combined, but not too creamy. Stir in last ingredient (dried fruit, nuts, etc.)
Pat dough evenly into an 8 or 9 inch square baking pan. Bake until just beginning to turn golden - about 20 minutes. (Note, in my heavy pan it takes closer to 30 minutes, so check it often, and bake until it's just getting golden) Place pan on cooling rack until cool enough to touch, turn out and cut into squares, or if desired, into shapes with cookie cutters.
Cookies will keep for 5 days at room temperature in an airtight container.
Here are a couple of pictures of my finished product >>>
Doesn't that look delicious! Very pretty sprinkled lightly with sifted powdered sugar, too!
Well, we got the tree put up and all the decorations out of the attic today, but that naked tree in the living room isn't decorating itself, so I guess I'd better go help it out some. Have a great evening! Blessings y'all! Becky