Cut Out Shortbread Cookies

We're in a playgroup and every year we do a cookie exchange around the holidays.  This was one of the recipes I tried for this year and I thought they were pretty good.

Cut Out Shortbread Cookies

1 1/2 cups butter, at room temperature
1 1/3 cups powdered sugar
1 Tb vanilla extract
2 2/3 cup all purpose flour
granulated sugar for decorating

Beat butter, powdered sugar and vanilla.  Gradually beat in flour until well blended.  Divide dough in half; flatten each into 1 inch thick disk on 2 pieces of plastic wrap.  (Dough will be soft.)  Wrap and refrigerate several hours until firm.  Preheat oven to 325 degrees.  On a lightly floured surface, with a floured rolling pin, roll half the dough at a time to 1/4 inch thickness.  (I added quite a bit of extra flour in order to work with this dough.  It was way too moist and was sticking to everything.  The cookies still came out just fine.)  Cut with floured cookie cutters.  Place 1 inch apart on ungreased cookie sheets and sprinkle tops lightly with granulated sugar.  Bake 9-10 minutes or until set and lightly browned on bottoms.  Gather scraps, roll into ball.  Refrigerate if needed, while you repeat rolling and cutting process with second disk.  Remove from oven and immediately prick cookies randomly around edges with fork.  Remove to a rack to cool.

Makes 6 dozen.

Linked to:
Mouthwatering Mondays at A Southern Fairytale

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