Shortbread Cookies

Do not let these odd-shaped looking cookies fool you. It was just the presentation and looks that were a little off, other than those, the taste was good. Really surprisingly good. I was also very happy that my uncle actually wondered if I could make these and sell them for the coming Chinese New Year. However, I didn't have much confidence. I suspected it was because of my toaster oven that gave these cookies the slightly dark burnt look, not at all shortbread-looking like those from the recipe link. But I was still very glad that everyone enjoyed it. :) And I'm definitely getting some cookies cutters soon.

Shortbread Cookies (recipe from here)

Ingredients :

- 3 sticks unsalted, softened butter (24 tablespoons)

- 1 cup of sugar, plus a little extra, for sprinkling
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 1/4 tsp salt
- chocolate for melting and dipping or drizzling (optional)

Directions :

1) Preheat oven to 350 degrees. (~176 degrees Celsius)

2) In the bowl of an electric mixer, mix together the butter and one cup of the sugar, until just combined. Now add the vanilla.

3) In another bowl, sift together the flour and salt, then add it to the butter/sugar/vanilla mixture. Mix on low speed until everything just comes together.

4) Form dough into a disk and then chill for 30 minutes. Roll out dough to about 1/2 -inch thick. Cut out with whatever cookie cutters you’d like. If you’d like, before baking, sprinkle with sugar.

5) Bake for 30 to 25 minutes, until the edges begin to brown. Let cool and dip in/drizzle on melted chocolate, if desired.
These cookies stored well for about 5 days in cookie tins.