Shortbread Cutouts

By MarieR

Ingredients

• 3 sticks (1 1/2 cups; 12-ounces) butter softened
• 1 1/3 cups confectioner's sugar
• 3 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• granulated sugar to sprinkle on pre-baked cookies

Details

Servings 1

Preparation

Step 1

• In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm.
• On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool.
Yield: about 3 dozen.