The Best Shortbread Cookies Ever.

That's a pretty strong statement, I know.

But I feel that strongly about these shortbread cookies.

I'm not normally a fan of the stuff, more my mom's thing than mine, but these are good and easy.

I found the original recipe at TSG, and made them the first time as recommended with Nutella.

And they were good.

But then, I thought that they would also taste good with a little strawberry jam instead. So I tried them that way last night, and I actually like that way even better.

Ingredients:

• 2 sticks of butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ¼ teaspoon salt

Preparation:

In a separate bowl, sift flour and salt together. In the mixers bowl, cream the butter and sugar with an electric mixer.

Beat in the vanilla extract.

Gently add the sifted flour and salt mixture into the creamed butter and sugar, and mix on low until well blended. When the mixture is dry and crubly, add 2 teaspoons of milk to the mixture, until everything comes together.

Form the dough into a disk, then wrap it in plastic wrap, and chill it in the refrigerator for about an hour (or until the dough has firmed-up).

Preheat oven to 350º. Line two baking sheets with parchment paper.

Take the dough out of your refrigerator and roll the dough out on a lightly floured surface to ¼ of an inch thick. Using the cookie cutters of your choice, cut out the cookies & place on the lined baking sheets.

Bake cookies for about 10 minutes or until the cookies have lightly browned. Cool for 5 minutes on baking sheets before proceeding to cool the cookies on a cooling rack for about 15 minutes.

After the cookies have cooled, spread Nutella or the jam of your choice on half of the cookies, and sandwich the cookies together.