At Wendy Masters' Grand Valley, Ontario home, it just wouldn't' be Christmas if she didn't make her great-grandmother's shortbread. "Everyone looks forward to it," she says. "All I do differently is sprinkle colored sugar on mine."
VERIFIED BY Taste of Home Test Kitchen
- 2 cups butter (no substitutes), softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- Colored sugar
- In a mixing bowl, cream butter; gradually add sugar and beat well. Add vanilla and mix well. Gradually add flour; mix until dough forms a ball.
- Roll out on a lightly floured surface to 1/2-in. thickness. Cut into 1-1/2-in squares, diamonds and triangles. Place on ungreased baking sheets; sprinkle with colored sugar. Bake at 325° for 14-18 minutes or until edges are lightly browned. Cool on wire racks. Yield: about 6-1/2 dozen.
Originally published as Holiday Shortbread in Country Woman November/December 1995, p39