2 cups all purpose flour

1 cup butter (two sticks), room temperature

1/2 cup confectioners sugar

1 tsp vanilla (I use a tad more)

1/2 tsp salt

chocolate chips

Preheat the oven to 325 degrees.

Sift the flour and the salt together and set aside.

Cream butter using an electric mixer until very fluffy, about 3-5 minutes. I set a timer to make sure I am creaming it long enough.

Add the confectioners sugar and beat for 2 more minutes.  Add vanilla and mix to incorporate.

Add flour mixture in thirds, starting on a low speed. Mix until all the flour is incorporated.

Put the dough on a big piece of plastic wrap and form into a disc. Seal with plastic wrap and refrigerate for one hour.

Roll dough about 3/4 inch thick and cut out cookies. Place on a silpat or parchment lined baking sheet.

Bake for 13-15 minutes. Shortbreads should NOT brown. They should get very very slightly blond!

Transfer to a rack to cool completely.

They are wonderful plain...


melt about 2/3 cup good chocolate chips in the microwave in 30 second increments until the chips are just melted and you can make is smooth and spreadable by stirring. 

Spread a dollop of chocolate on the back of one of the cookies and top it with another.  Dust with confectioners sugar. Let harden.