1 1/4 cup flour
3 tablespoons sugar
1/2 cup cool butter*
In a mixing bowl combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling together. Put dough between 2 pieces of parchment paper. Use a rolling pin to roll to desired thickness (dough does not puff much when baked). Cut into desired shapes and place 1 inch apart on cookie sheet.
Bake at 325 for 20-25 minutes or until golden.
*This recipe gets most of its flavor from the butter. Do not use margarine -they wont be nearly as good!
Mix powdered sugar, milk, and food coloring to desired consistency (I aim for similar to maple syrup) and spread on cookies. (I use a basting brush.) Let icing set up overnight before stacking cookies.*
For Spiced Shortbread Cookies: use brown sugar instead of white and add 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/8 tsp cloves.
For Butter Pecan Shortbread Cookies: use brown sugar instead of white and add 2 tablespoons finely chopped pecans and 1/2 tsp vanilla.
*For Spiced or Butter Pecan cookies you can add a little maple syrup to the icing. I never measure this. Just guess & taste!