Shortbread Squares


From Linda Bladholm’s A Fork on the Road


Shortbread Squares

If you’d rather do your own holiday baking, try these simple, butter-rich cookies adapted from

1 cup salted butter, softened

3/4 cup powdered sugar

1 teaspoon vanilla

2 1/2 cups all-purpose flour

Heat oven to 350 degrees. In a large bowl, beat butter, sugar and vanilla with a spoon. Stir in flour. (If dough is crumbly, mix in a little more butter.) Roll out to a thickness of 1/2 inch on lightly floured surface. Cut into small squares. Place 1/2 inch apart on an ungreased baking sheet. Bake 14 to 16 minutes, until bottoms are light golden. cool on a wire rack. Makes about 4 dozen 11/2-inch cookies.

Per cookie: 64 calories (55 percent from fat), 4 g fat (2.5 g saturated fat, 1 g monounsaturated fat), 10 mg cholesterol, 1 g protein, 6.5 g carbohydrates, 0 fiber, 27 mg sodium.

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