I am a big fan of shortbread cookies. I love that melt in your mouth buttery goodness. Here is a recipe for a more chewy version of shortbread, that I think I even love more than the traditional crumbly type.
1 cup softened butter
1 cup white sugar
1 egg
1/2 tsp. vanilla
pinch of salt
2 cups flour
Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla, then mix in the flour and salt. It will make a slightly sticky, stiff dough. Press into the bottom of a 9x13 inch cake pan and smooth the top with your hand. Preheat the oven to 350 degrees and bake about 20-30 minutes, or until the top is just barely beginning to color a bit. Remove from oven and cut into 2 inch squares while still hot. Allow to cool completely in the pan. Store in an air tight container.
