Short Stuff

Shortbread is one of my favorite things to bake for the holiday season.  It’s easy to make, and it’s particularly easy to prepare ahead and store in the freezer until you’d like to serve it.  Additionally, shortbread makes a most welcome gift. It’s hard to improve upon classic shortbread, but one of my favorite variations is this coffee-toffee recipe. Pure butter, a soft winter wheat flour like White Lily, and good vanilla are critical.  You’ll also need 10x sugar, espresso powder, baking powder, and toffee bits.
Slice-and-Bake Shortbread Cookies
1 cup butter, softened to room temperature
3/4 cup 10x sugar
2 teaspoons vanilla extract
1/2 cup toffee bits, such as Heath
1 tablespoon espresso powder
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Wax paper or plastic wrap
1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup 10x sugar, beating until smooth. Stir in vanilla extract, espresso powder, and toffee bits until blended.
2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Shape shortbread dough into 2 (7-inch) logs.  (I shape mine so that the cookies will be square when sliced.  I also press turbinado sugar crystals onto each side to make them a little more sparkly!) Wrap each log in wax paper or plastic wrap and place in a zip-top freezer bag. Chill 4 hours, or freeze up to 1 month.
5.  When ready to bake, preheat oven to 350°.
6. If frozen, let logs stand at room temperature about five minutes. Cut each log into about 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are just golden.
8. Remove shortbread from baking sheets; let cool completely (about 20 minutes). Store in airtight containers. 
Oh, the crumbly goodness!  I have three rolls waiting in the freezer along with a cranberry-pistachio version, which is a lovely Christmas cookie to keep on hand.
What is your favorite cookie to bake this time of year?