Would you like to have something sweet?

Some of my favorite things to eat are my mom’s raspberry shortbread cookies.  They are shortbread sandwich cookies filled with raspberry preserves and topped with powdered sugar. The cookies in this recipe are so easy to make that I’m pretty sure they were invented by the Irish. Then the Scots stole the recipe because it was so easy, even they could make it. This is a basic recipe, so don’t be limited by it.  Add chocolate chips or dip them in melted chocolate.  Top with a dollop of your favorite fruit preserves or bake with a small piece of fruit set in the center.  You really can let your imagination run wild.  Google pictures of shortbread cookies for more ideas.  I made a sugar-free version of these cookies (like those pictured) for Valentine’s Day.  That’s another reason I like this recipe: it works just as well with Splenda instead of sugar.

Butter Shortbread Cookies

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/3 cups sugar or Splenda

1 ½ teaspoons regular salt

3 egg yolks

2 tablespoons vanilla extract

3 3/4 cups all-purpose flour

In the bowl of a mixer, combine the butter, sugar (or Splenda), and salt and cream* on medium speed until blended, about 2 minutes. One by one, add the egg yolks, mixing until incorporated. Add the vanilla extract and the scrapings of the vanilla bean. Scrape down the bowl.

Turn the mixer off and add the flour. Turn the machine to low and mix until the flour is completely incorporated. Remove the dough from the bowl. Wrap dough in plastic wrap and let sit 20 to 30 minutes.  Or working on parchment or wax paper, form the dough into 4 logs 10 inches long and 1 1/4 inches in diameter, wrap, and chill.

While dough is resting, preheat the oven to 325°F.

On a floured surface, roll out dough to ¼ inch thickness and cut to desired shapes and place on a parchment lined cookie sheet.  If making rounds topped with sugar or other spice such as cinnamon: Place sugar (works best with raw or turbinado sugar) or spices in a small bowl. Cut the log into rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.

  

Bake until light golden brown, 15 to 20 minutes. Don’t over-bake.  Cool the cookies on a wire rack.

*Cream: verb -- to beat ingredients together (usually butter and sugar) to form a creamy consistency.  Mixture should be light and smooth.