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Shortbread - Can be made into Belgian Cookies Recipe

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This recipe for Shortbread - Can be made into Belgian Cookies is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, if unsalted add 1/4 tsp salt
3/4 cup icing sugar
1/2 tsp vanilla
2 cups flour

Raspberry Jam if making belgian cookies
Directions:
Directions:
Beat butter, sugar, vanilla and salt until fluffy. Mix in flour until just combined. Divide in half, shape into discs, wrap in plastic wrap and refrigerate about 45 minutes. Roll dough between waxed paper to 1/3 inch and cut out in desired shape. I have used a shot glass if making belgian cookies. Place 1 inch apart on parchment lined baking sheets, chill 15 minutes. Bake at 300 F for 20 minutes. Let cool on racks for 10 minutes, transfer from parchment to racks to cool completely.

If making belgian cookies put raspberry jam between two, add icing to top, can put small piece of marachino cherry in middle, on top.

 

 

 

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