breakfast in the form of cookies

So I've been feeling really stressed and blahhhh this week, so I have been really feeling the need to bake something. I decided to make shortbread, and jeez, that is like the easiest thing to make and one of the most delicious. Haha.
I could have left them plain and they would have been absolutely delicioussssss, BUT, i decided to be a little more fancy shmancy and made them into sandwiches.
I filled half of them with my mom's home made strawberry jam (which is the best jam EVER, just saying), and the other half with Nutella. (Both of which are reoccurring stars of my breakfast, usually appearing on my toast.)
I got the recipe for the cookies from Cupcake Rehab, which is actually one of my favorite baking blogs. Like I said before, they were so good even just plain, they had the perfect amount of salt and weren't too sweet. Yummmmmm. Anyway, here's the recipe.

SHORTBREAD COOKIES:
2 cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¼ cup powdered (confectioners or icing) sugar
¼ cup granulated sugar
1 teaspoon pure vanilla extract



1. In a separate bowl whisk the flour with the salt. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
3. Preheat oven to 350° degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. On a lightly floured surface roll out the dough to ¼ inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 – 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months. This recipe makes about 20 shortbread cookies.



Since I made mine fairly small, I was able to make about 50 cookies, and since I made sandwiches, I was able to make about 21 of those (some of them were too thin/brown/imperfect to pair up, so i left them as is and they are still delish).

Peace. Love. Shortbread.