I get the best recipes from my friends, don’t you? Making something scrumptious from a friend’s recipe makes me feel so happy. It keeps that person close to me and boy, don’t we know how important that is these crazy times.

I have spent decades of holidays with my dear friend Diana Teston. This is her shortbread cookie recipe. Shortbread cookies are a classic. Sure, you can always order a tin from some big dessert company BUT to get the best melt-in-your-mouth, buttery goodness you gotta make them yourself. Eat them plain, dip them in chocolate or a sweet glaze. Any way I dress these cookies up, they don’t last but a day in my house.

Every time I make them, I offer up a little prayer of thanks for my friendship with Diana. Then, I pour the milk.

Stress Baking Series: Shortbread Cookies

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• Author: Minette Rushing

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Ingredients

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Instructions

1. Preheat oven to 325°
2. In the bowl of a heavy duty stand mixer, beat butter and vanilla until creamy.
3. Add salt and powdered sugar to butter.  Continue to beat.
4. Add flour and continue beating.  You might have to finish combining the flour by hand.  Sprinkle with a little water if you have trouble getting the mixture combined.
5. Once the mixture is combined, Roll cookie dough onto a floured surface and cut.
6. Place cookies on a parchment sheet lined baking pan and bake until edges just begin to brown.  

Notes

No need to refrigerate the dough.  Mix, roll, and bake!Chocolate chips and or pecans add a nice addition to this recipe.

Be careful not to over bake.  Just a light brown around the edge is all you want.

These cookies can be made ahead and stored in a cookie tin.

They freeze beautifully.  Wrap in plastic wrap and place in a freezer bag.  Remove the packaged cookies from the freezer and let come to room temperature before removing from the bag.