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Classic Shortbread
Yield: 20 cookies using only one log
Ingredients:
1 cup granulated, raw sugar
1 chilled log of butter shortbread cookie dough (Click Here for recipe)
Directions:
Preheat the oven to 325. Place your sugar in a small bowl.
Cut the Shortbread log into twenty ½-inch round cookies. Dip one cut surface of the cookie into the sugar and place them 2 inches apart on parchment or nonstick cookie sheets. Bake for 15 to 20 minutes or until golden brown. Cool cookies on a wire cooling rack, store in a airtight container for up to 1 week.