3/4 cup butter, softened
1/4 cup sweetener
3/4 teaspoon vanilla
1 2/3 cups flour
small pinch of salt
Put butter out to soften. This could take 20-30 minutes.
Preheat oven to 325 degrees F.
In a mixing bowl, with a hand mixer, beat the soft butter until fluffy. This step is important to make the cookies light and crispy.
Add sweetener and vanilla and continue to beat until both are incorporated.
Add flour and salt slowly, mixing until a stiff batter is formed.
Put parchment paper or a silpat on the cookie sheet.
Flavor and cut as desired.
CHILL before baking. Cover the shortbread tightly with plastic wrap and refrigerate at least two hours or up to 4 days. If you don't chill, the shortbread will spread.
Bake for 20-30 minutes, or until lightly browned just around the edges. Thicker cookies need a little more time, very thin cookies need less.
Remove the cookies to cooling racks.
at 9:39 PM on Oct. 27, 2010