Shortbread Stars
3/4 pound (3 sticks) sweet butter, softened
1 cup confectioner’s sugar
3 cups unbleached all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
Cream butter and confectioner’s sugar together until light. Sift flour & salt together and
add to creamed mixture. Add vanilla and blend thoroughly. Gather dough into a ball, wrap
in wax paper, and chill 4-6 hours. Roll out chilled dough to 5/8 inch thickness. Cut out
cookies. Sprinkle tops with granulated sugar, if desired. Place cookies on ungreased cookie
sheets & refrigerate for 45 minutes before baking. Bake for 20 minutes in preheated oven,
or until just starting to color lightly; cookies should not brown at all. Cool on a rack. If
desired, dip cooled cookies in melted chocolate and place on parchment paper. Chill in
refrigerator for 15 minutes.