Simple Scottish Shortbread

While driving to an appointment today I was just amazed at the beauty of Fall.  The trees have these bright orange and yellow colors that are just so beautiful.  I love taking photos of my little boy Cayman (dog) and I want to take him to a park to take pictures of him while playing and running around with the leaves. 

Not only are the trees all changing colors, but the temperature seems to be dropping even more now.  Today, even though the sun was out, it felt colder.

I came home wanting to have some hot chocolate, but I needed some cookies to go with it.  I made these Simple Scottish Shortbread cookies.  When I found the recipe, on this weeks book selection, Big Book of Home Cooking, I knew these would be perfect.  Simple and super easy to put together and bake.

These shortbread cookies are a little crunchy and buttery.  They melt in your mouth.  These are not going to last around my house.  

After the shortbread cookies come out of the oven, have them sit on a wire rack to cool.  

Besides the vanilla extract, I added  about 1/2 tsp of almond extract too.  I like the combination of vanilla and almond. 

Ingredients

1 cup butter, softened (2 sticks of butter)

1/2 cup confectioners sugar

1/2 tsp vanilla extract

2 1/4 cup all purpose flour

Preheat oven to 325 Degrees F

Beat together butter, sugar and vanilla until well blended.  Add flour, one cup at a time to butter mixture.  Blending well.  On a floured surface, roll out dough to 1/4 to 1/2 inch thickness.  With a sharp knife, cut dough into 2 inch squares or cut into 1 3/4 inch rounds with a cookie cutter.

Place on ungreased baking sheets.  Bake at 325 degrees for 20 minutes or until bottoms are golden and tops are light in color.  Cool on wire racks.  Store in airtight containers.

Source: Big Book of Home Cooking
Makes about 4 dozen