2013 cookie swap: Hugh's shortbread cookies
- 1 cup of butter
- ½ cup of icing sugar
- 1½ cups of flour
- 1 vanilla bean scraped
1 Whip butter and icing sugar together with vanilla bean scrapings.
2 Slowly add in the flour, a couple tablespoons at a time.
3 Whip for about 5-6 minutes.
4 Drop by rounded teaspoon onto a baking sheet lined with parchment paper, and top with cherries or nuts.
5 Bake in 250 degree oven for half an hour.
Tip: These cookies freeze well.