We did make our shortbread cookies on the weekend. I have to love a recipe with so few ingredients.
1 1/2 cups butter, softened
1 cup confectioners sugar
1 Tablespoon vanilla extract
3 cups flour
Blend butter and sugar until smooth. Scrape sides of bowl and add vanilla. Add flour slowly until well blended.
Divide dough and flatten into two discs. Put each in a plastic bag or plastic wrap. Refrigerate until firm, about 1 1/2 hours or overnight.
Roll out dough on a floured surface to 1/8 inch thickness. Cut with cutters.
Bake at 325 degrees on an ungreased cookie sheet for 15-16 minutes be careful not to let the cookies brown.
Transfer cookies immediately to a cool, flat surface with a spatula.
Dipping the cookies in chocolate did not work as well as I had hoped. The chocolate was too thick and then didn't harden after they were dipped. Next time we want to add chocolate we will just spread some chocolate on top of them which is what we ended up doing this time after making a large chocolate mess. As you can see, we like them just as well without the chocolate!