This recipe is incredibly simple-- and easy to change to whatever flavor you want. For Halloween I made plain, pumpkin and chocolate shortbread and cut them into ghost, pumpkin, cat, and bat shapes.
First of all, here's the recipe with my/my cousins edits. It comes from Joy of Baking... but we made some changes.
2 Cups of All-Purpose Flour
1/4 Teaspoons Salt
2 Sticks of Butter (if you can afford it, buy Irish Butter.. it makes a difference)
1/2 Cup of Granulated Sugar
1 Teaspoon of Vanilla Extract
** For Chocolate Shortbread, melt 4 ounces of milk, semi-sweet or dark chocolate chips
***For Pumpkin Shortbread, add 1/2 cup of pumpkin and 1 Tablespoon of Pumpkin Pie Spice.
Cream butter with an electric mixer until smooth. Add sugar, then vanilla. In a separate bowl mix salt and flour into butter mixture until incorporated. Add chocolate or pumpkin and spices if desired.
Flatten dough into a disk shape, wrap in plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 350 Degrees with the rack in the middle of the oven. Line two baking sheets with parchment or wax paper.
On a lightly floured surface roll dough out until it's 1/4 inch. Cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets and place in the fridge for about 15 minutes to firm up the dough so it maintains its shape during baking.
Bake for 8-10 minutes or until cookies are lightly browned. Cool on a wire rack, and store in an air tight container until they're ready to serve this will keep them from drying out.
Like I said-- These are the best f-ing cookies if you like shortbread! Get some delicious Irish butter and try them as soon as possible. And in case you needed another reason to try this recipe, these cookies are
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