I love shortbread.
It’s buttery, crunchy, travels well, and last for days.
These travelled with me to the sewing summit.
I think it’s always best to travel with cookies.
2 sticks butter (at room temperature)
1/2 cup sugar
1/4 teaspoon salt
zest of one lemon
2 teaspoons vanilla or vanilla paste
2 drops lemon extract
1/4 teaspoon ground ginger
2 cups flour
Preheat oven to 325 degrees.
In bowl of mixer combine butter, sugar, salt and lemon zest. Beat on medium speed for about five minutes, or until the dough is soft and light in color. Add vanilla, lemon extract, and ginger and mix to combine.
Slowly add flour and mix until just combined. Turn dough out onto a lightly floured surface and press by hand into a thick rectangle, wrap with plastic wrap and chill dough for 1 – 2 hours.
Once chilled, place dough on lightly floured surface and roll to about 1/4 inch thick. Using a sharp knife, cut the dough into squares. Place the squares onto a parchment lined cookie sheet, sprinkle with sugar and bake for 20 – 25 minutes or until the start to just turn golden on the edges. Cool on the pan for 5 minutes or so before removing to cooling rack to cool completely.