Shortbread Cookies

1 cup butter, softened
1/2 cup instant dissolving (fruit/berry) sugar
1 tsp vanilla
2 cups all-purpose flour
pinch salt

In bowl, beat butter with sugar until light and fluffy. Stir in vanilla. Add flour and salt; stir until blended.

Between 2 sheets of waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round or shaped cookie cutter, cut out cookies. Place on parchment paper-lined or ungreased rimless baking sheets. Prick each twice with a fork. Freeze for 1 hour or until firm.

Bake in 300 F oven for 30 to 35 minutes or until firm to the touch and slightly golden.
(Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes about 56 cookies.

Shaping Variation

Mounds: Drop dough by rounded tablespoons onto pans; form into mounds. Freeze and bake as directed. Sieve icing sugar over cooled cookies. Makes 48 cookies. (this is the method I used)

Add In Ideas: 1 cup chopped toasted nuts, 1/2 cup mini chocolate chips, 1 tbsp grated orange rind, 1 cup chopped milk chocolate.