SHORTBREAD COOKIES
Though my mother made plenty of cookies for us and with us, this is the one I love most. It reminds me of Hanukkah and Christmas, and of my brother and me taking over the kitchen table for an afternoon to roll out dough, cut shapes, and sprinkle them with colored sugars while my mom guided us. This recipe makes a lot of cookies. In fact, my memory is that it took us hours to get through all the dough. Of course, the delicious results, and the time spent together, are well worth the effort.
Provided by Carole Chernick
Yield Makes approximately 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F.
- In a large bowl, combine all ingredients to form uniform dough. On a cutting board or work surface, roll out dough to 1/8-inch thickness, and cut out shapes with cookie cutters or the rims of various-size cups to make circles. The dough can also be rolled out in logs, then sliced into disks.
- Place the cookies on ungreased baking sheets, sprinkle with colored sugar, if desired, and bake until lightly golden, about l5 minutes. Allow cookies to cool slightly, then transfer to racks to cool completely. Dust with confectioners' sugar, if desired. Store cookies in airtight container.
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