Shortbread Cookies

These are the most simple—and possibly most addicting—cookies I've ever made. This recipe is slightly adapted from one I found in Taste of Home Best Loved Recipes.

2 cups all-purpose flour

1/2 cup sugar

1/2 pound (two sticks) cold butter, in tablespoon-sized slices

Cane sugar crystals (about 1/2 a cup or so)

Preheat oven to 325 degrees. In food processor bowl, combine flour and sugar. Add slices of butter, distributing fairly evenly in the processor bowl. Pulse in several short bursts to cut in butter until mixture resembles bread crumbs, then pulse in longer bursts until well mixed, smooth, and clump of cookie dough is formed.

Pat dough into ungreased 9 X 9 inch baking dish or pan. Pierce bottom with form. Sprinkle cane sugar crystals on top.

Bake at 325 for 25-30 minutes or until lightly browned. Sprinkle additional sugar on top, if desired. Cool in an on wire rack about 10 minutes. Cut into squares while still warm.

Makes 12-16 cookies, depending on size cut.

This recipe can be easily doubled to fit a 9 X 13 pan, though you may need to do the mixing with a hand-mixer instead of food processor, depending on the size of your processor.