Two of the staples for me each holiday season are the fruit cakes and the shortbread cookies. I always do these first since the curing process makes both better with time. I generally make the food processor variety. We all love them; easy to make and so melt in your mouth. This year, I wanted to add a variety that's more firm so I started my search online for the best rated cookies. It was no surprise to me that Ina Garten's Daisy Shortbread Cookies had such great reviews. It's hard not to love everything that comes out of her kitchen.
Makes 24 cookies
3/4 pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for decoration
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.
I didn't include the glaze or finishing touches but frankly, I found these cookies to be fantastic the way they come out of the oven.
Tip: Don't roll the dough too thin or your cookies will brown too quickly.