OMG Shortbread!

Shortbread is one of those things that I really only make in December. It also is one of those cookies that breaks my butter rule; meaning, it HAS to have butter. I'm really not sure if veganized shortbread would be quite as good. For something with only like 5 ingredients, it gets to be pretty important.A few years ago, Martha had an article that was something like "Shortbread: 18 ways". I finally found it two days ago, and here it is... with my adaptations, of course. :)

Shortbread Cookies
2 sticks unsalted butter, room temperature

2 cups all-purpose flour
¾ tsp. salt
½ cup sugar
1 tsp. vanilla extract

Add-ins:

Chopped walnuts or almonds

Orange zest

Dried cranberries, roughly chopped

Dried cherries, roughly chopped

Chocolate chips

Cream the butter and sugar together. Add the salt, flour, and vanilla. On a sheet of waxed or parchment paper, roll the dough into a log.
Roll the dough in your choice of add-ins, or add them to the batter. I put in orange zest, a little orange juice, and chopped cranberries to one batch, and chopped cherries, chocolate chips, and about 1/4 tsp. almond extract to another... and rolled it in slivered almonds. Roll up in the parchment, and refrigerate for an hour or so.

Slice, and bake at 325* for about 25 minutes, until browned. Mmm... mmm... mmm!