ShortBread Cookies

Classes will be starting soon and I need to start sketching ideas and looking for inspiration for some of them. I am taking 4 art classes this semester, 3 of them are studio classes. SO I have a lot of work ahead of me in the next 3 and 1/2 months. Anyways, can you believe that January is almost over??!!!? It's ridiculous and time needs to slow down! I am looking forward to spring coming, even though here in New England we are expecting more snow tonight :-/

Over the holidays I made shortbread cookies. If you are unsure of what that is, it's a very buttery cookie that is delicious! If you have ever heard or have had Lorna Doone cookies then you have had shortbread!
Now I happen to love them. Basically anything that is buttery tastes good right?

LB's Short Bread Cookies

3 sticks of butter, softened

1 cup sugar, plus extra for sprinkling on top when they come out of the oven

1 teaspoon vanilla extract

3 1/2 cups flour

3/4 teaspoon kosher salt

(OPTIONAL)12 ounces mini chocolate chips

Preheat the oven to 350 degrees F.

Cream together the butter and 1 cup of sugar until they are just combined. Add vanilla. In a seperate bowl mix flour and salt with a whisk; then add them to the butter-and-sugar mixture, a little at a time on low speed  until the dough starts to come together. (If the dough doesn't come together, on a floured surface need the dough with your hands until it does. If using the chocolate chips, add them to the dough until just mixed in. Roll into a log about 2 inches in diameter. Cover in wax paper or parchment. Chill until firm.

Carefully slice the log into 1/4″ cookies. Place the cookies on an sheet pan covered with parchment. Bake for 11-13 minutes, until the edges begin to brown. Allow to cool to room temperature.

I personally loved these cookies. If you are not used to short bread, they are a hard type of cookie, so if you make them you do not want them soft and chewy.
If you are getting hit by the snow stay warm and don't drive if you don't have to!
<3 Laura