Aunt Jan’s Shortbread Cookies.

These are a treat!

Serves: approx. 65 cookies

Directions:

• Preheat the oven to 375F

• Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, butter, and water. Pulse together just until dough is formed. Put dough on a sheet of plastic wrap and roll into a log (about 2.5” diameter and 5” long). Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for 30 minutes.

• Slice the log into 1/3” disks. Arrange on nonstick cookie sheets, parchment lined, or silpat line baking sheets - 2”apart. Bake until the edges are just light brown about 12-14 minutes - rotating the pans halfway through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cook until room temperature.

• Tips: store in airtight container for up to a week or freeze uncooked log for up to a month. Also use the freshest ingredients possible for the best tasting cookies!

Ingredients:

• 2 cups AP flour

• 1/2 tsp. salt

• 1/2 cup plus 2 tbsp. powdered sugar

• 1 tsp. pure vanilla extract

• 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks

• 1 tsp. water