George's Shortbread Cookies

This family recipe can be traced back to a family friend of my grandparents' named George Jones, she gave the recipe to my grandmother and we have been making them ever since. These shortbread cookies are quite versatile. My mother always colored half of the batter red and made little red & white worms to twist into candy cane cookies. People LOVE this recipe, the cookie melts in your mouth. I like them because they taste great, they store well, and you can make them into a log to cut into cookies. This is what I did this time around, it is nice an quick. This recipe made two long logs, but I could have made three smaller ones and gotten more cookies. Logs are great because you can roll them in the appropriate color sugar for the event. On Valentine's day you can use pink or red, Independence Day you can use red, white, and blue sprinkles, etc. I tried stirring in some mini chocolate chips the last time I baked these cookies and they turned out great. This is a large recipe, simply cut in half if you don't need so many cookies.

George's Shortbread Cookies

2 c. butter
1 c. sugar
4 c. flour
food coloring (optional)

1. Cream butter with sugar.
2. Add flour, 1 cup at a time, blending well. (If you are coloring the dough add the food coloring now)
3. Cover with plastic wrap (or make into logs) and refrigerate at least 10 minutes.
4. Preheat oven to 350ºF.
5. Prepare cookies in desired manner (slice logs, make candy canes, etc.) and bake for 10 minutes or until golden brown on the edges.
6. Leave cookies on the pan for a little bit before transferring them to a wire rack. Be careful when removing from cookie sheet.
7. Store in airtight container.