Shortbread

With kids in the house (big and small), I can't seem to keep cookies in stock.  One of our favourite things is to make these, they end up with too many sparkles and out of season shapes - but hey - we have fun.  This is a great basic recipe I picked up from my Home Economics teacher - that shows you just how old it is.  Perhaps I should just say classic.

1 cup butter
1/2 cup icing sugar
1/2 tsp salt
2 cups sifted all purpose flour (sifting is really important here for a light cookie)

1. Beat butter until creamy
2. Add sugar a little at a time and beat well
3. Sift then measure flour.  Add a little at a time until dough is firm enough to roll out (unless one of your kids just dumps the whole thing in - which happens ALL the time - then just deal with it and mix).  Roll to 1/4" thickness and cut in desired shapes.  Decorate with cherries, dried fruit or candies.  Place on ungreased cookie sheet (I prefer stone).  
4. Bake in 350 oven 10 minutes until golden in colour but not brown.
5. Remove from pan and place on cooling rack.

These are also good for icing - in which case do not decorate prior to baking, let cool and ice and decorate.  I usually use a glaze - about 1 cup icing sugar with a little milk.