Not sure if you've ever noticed but shortbread dough and pie crust look a lot alike before they're shaped and baked. Back in the day, any time I ever saw my mom mixing a batch of dough, the first words out of my mouth were 'cookies or pie?' If it was cookies, game on, I'd be stealing me a hunk, if it was pie... not so much! Shortbread are delicious both pre and post baking, and they're also very versatile; not only can you shape them how you like, but you can also add all kinds of super delicious toppings like icing, sprinkles, or candied cherries.
These cookies are a regular at the house during Christmas, and during many other times of the year when the mood strikes. They are so good I've seen them convert shortbread haters into lovers... honestly, they're amazing!
- 2/3 cup brown sugar
- 3/4 cup block butter (room temperature)
- 2 cups flour
- Preheat over to 300 degrees F
- Cream butter and add sugar.
- Blend in flour to make soft dough. Knead in with hand when the mixture gets too hard for mixer.
- Cut into desire shapes.
- Bake on ungreased cookie sheet