HOLIDAY SHORTBREAD by NancyC
Makes 24 to 32 cookies

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups unbleached, all-purpose flour
Holiday sprinkles, for sprinkling on top

Preheat oven to 250˚F. Grease two 8″ round cake pans; set aside.

In large bowl, cream butter and sugar together. Add flour slowly, blending well. Dough will be crumbly, so with your hands, shape the dough into a mound or ball and knead slightly to make the dough smooth.

Divide dough into two equal parts, and press each one evenly in bottom of prepared cake pans—the dough should be about 1/2″ thick. Pierce dough all over the surface with a fork, about an inch apart. Sprinkle the tops in each pan with your favorite holiday sprinkles.

Bake at 250˚F for 90 minutes, until slightly golden. Remove from oven and let cool just a few minutes—then while shortbread is still in pans, cut into wedges. Let cool a few more minutes, then carefully remove wedges from pans and cool completely on wire rack.

Makes 24 to 32 shortbread wedges, depending on how wide you cut them!

Note: Shortbread crumbles easily, so be careful when storing. An airtight container works well, and if you’re stacking the wedges, put parchment paper between the layers.

Recipe from NancyC | nancy-c.com