Recipe: Shortbread cookies

INGREDIENTS:
Butter, unsalted – 150g
Sugar – 150g
Vanilla extract – 0.5tsp
Eggs – 60g
All-purpose flour – 300g

METHOD:
Cream butter and sugar for 3-4 minutes. Add vanilla. Add eggs. Stir in flour. Flatten and freeze until firm enough to roll out. Roll out all cookies very thin and cut with small fancy cutters.

PINCH COOKIES: Cut into small squares. Pipe a strip of pie filling down the middle. Pinch 2 opposite corners to the center.

LEMON: Add 3-4 drops of Lemon Oil to dough.

CHOCOLATE: Replace 100g of flour with 100g Dutch cocoa & 1 tsp espresso powder.

BAKE: 375ºF for 5-7 minutes OR until light, golden brown.

YIELD: about 4-6 dozen cookies