My mom, myself and my daughter all love sweets! Since Mother’s Day is coming up, I thought I would make something that all of us would enjoy. These shortbread cookies are sweet and buttery ! Making them is, literally, as easy as 1,2,3 ! All you need to remember is, 1 part of sugar, 2 parts of butter and 3 parts of flour! I also added a touch of lemon zest.
Have a Happy Mother’s Day ! I think moms are the most wonderful people into the world….of course that includes myself !……. 🙂   And I have to thank my daughter for her wonderful drawing !

Makes about 30 cookies

• 1/2 cup very fine sugar or vanilla sugar plus more for sprinkling
• 1 cup unsalted butter, at room temperature
• 1+1/2 cups cake and pastry flour, sifted
• Zest of half a lemon (optional)

1. Using an electric mixer with the paddle attachment, cream butter and sugar together
2. Add lemon zest
3. Add flour in 2 portions, mix until dough starting to form
4. Pat dough together with hands
5. Cut dough into 2 parts, gently shape each dough into logs, about 1+1/2 inch in diameter
6. Wrap with plastic wrap (Believe it or not, I wrapped the dough and put them inside paper towel rolls to shape! )
7. Refrigerate for at least 3 hours or overnight
8. When ready to bake, preheat oven to 300°F
9. Cut dough into discs, about 1/4 – 3/8 inch in thickness (They do flattened slightly during baking)
10. Place on cookie sheets lined with parchment paper, about 2 inches apart
11. Sprinkle top with more sugar
12. Bake for 18 -20 minutes until edges just golden (You don’t want them too brown)
13. Cool on baking sheets for 10 minutes, then completely on rack