Basic Shortbread Cookies

This is from the 2005 hallmark christmas cookie book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown.

Beat butter at medium speed until creamy.

Gradually add sugar , beating well.

Stir in vanilla.

Combine flour and salt , gradually add to butter mixture , beating at low speed until blended.

Roll dough to 1 / 2 inch thickness on a lightly floured surface.

Cut with 2 1 / 2 inch round cutter or christmas cookie cutter.

Place 2 inches apart on an ungreased baking sheet.

Bake at 275 for 50 minutes , or until bottoms begin to brown.

Cool 2 minutes on baking sheet.

Remove to wire rack to cool completely.

butter, sugar, vanilla, all-purpose flour, salt