Simple Shortbread

What's inside this darling package? 

Little shortbread moons with shimmery sugar sprinkles. They are classic, sweet and crisp. Perching sweetly on a tea cup or a little platter they are ideal company for afternoon or evening tea. But I have to admit I ate most of my cookies for breakfast! 

The recipe itself is simple, but the rest can be only as complex as you want it to be. I cut out my short bread with a cookie cutter then used a paring knife to make a notch et violà! 

Shortbread Cookies

makes 20-25 cookies

1/4 cup unrefined sugar + 1 tablespoon for sprinkling (62 grams + 12 grams)

1/2 cup of butter, room temperature (120 grams)

1/2 teaspoon of vanilla extract (2.5 ml)

pinch of salt

1 1/4 cup all purpose flour (150 grams)

Cream the butter and the 1/4 cup (62 grams) sugar together. Next add the vanilla. With a wooden spoon mix in the flour and salt by pouring half in, giving a few stirs, then the remaining bit. Mix until it starts to come together then shape into a ball. On a plastic wrap flatten the ball with the palm of your hand. Wrap and refrigerate for one hour.  Sprinkle a wee amount of flour on a clean counter and sprinkle a rolling pin with flour as well. Roll out to 3/4 cm thick, cut with a cookie cutter (you may need to slip a knife underneath to lift them up and clean up the edges). Prepare a tray with baking paper and bake at 350F/180C for 8-10 mins. Sprinkle immediately with the sugar set aside. Cool slightly on the tray then remove to a wire rack to cool completely.

*I made a gluten free version for my friend. The perching moons can be done, but are much more fragile! Instead of all-purpose flour I used 1 1/4 cup of a gluten free blend (rice, potato, tapioca, maize buckwheat) and added 1/2 teaspoon of xanthan gum. 

P.S. I'm now on Bloglovin