Shortbread Sugar Cookies

• servings: 40-50 cookies

Ingredients

2 cups unsalted butter, at room temperature

1 1/2 cups powdered sugar

2 tablespoons vanilla extract

4 cups flour

2 teaspoons baking powder

Directions

Line cookie sheets with parchment paper

Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.

In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.

Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.

Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.

Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.

Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.

Notes

This is the recipe Mary uses

* It makes a lot. Half it if needed

Nutrition

• Calories: 142.5
• Total Fat: 7.8
• Saturated Fat: 4.9
• Cholesterol: 20.5
• Sodium: 17.2
• Total Carbohydrate: 16.9
• Dietary Fiber: 0.3
• Total Sugars: 8.7
• Protein: 1.2