Basic, buttery shortbread a blank canvas for your favourite holiday flavours

This year, the Star’s annual cookie calendar begins with the basics: shortbreads, sugar cookies, biscotti and chocolate chip. These cookie doughs act as blank canvases. Add nuts, substitute flavourings, switch up candies, oils and decorations to make them your own.
Basic Shortbread
These buttery, soft and crumbly shortbreads are extra delicious when dipped in hot chocolate. Make the dough ahead of time, shape in to a log and freeze. Then cut the frozen dough into rounds and bake them up for hot out of the oven goodness.
This is from Allrecipes.com. I’ve been following it for years. Sometimes I’ll add a tablespoon of matcha or cocoa powder to add flavour and colour, or press coloured sugar or sprinkles into the dough just before baking.
Difficulty: 1 out of 5
Cookie tip: To cut the dough into shapes, roll it between sheets of parchment paper so it doesn’t stick to the rolling pin or the work surface. This way there is no need to dust the work surface with flour, which makes cleanup easier and avoids cookies caked in flour.
2 cups (500 mL) room temperature unsalted butter
1 cup (250 mL) granulated sugar
2 tsp (10 mL) vanilla extract
4 cups (1 L) all-purpose flour
Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.
In a stand mixer with paddle attachment or a large bowl with a mixer, cream butter and sugar on medium speed until fluffy and well-incorporated. Turn mixer down to low speed. Add vanilla and slowly add flour. Mix until well-incorporated.
On a clean work surface, roll out cookie dough between two sheets of parchment paper until it is ¼ inch (1/2 cm) thick. Cut out shapes using cookie cutter. Using a flat spatula, carefully transfer cookies to a lined baking sheet.
Bake at 350F (175C) for 10 to 15 minutes until cookies are slightly browned on edges.
Remove from heat and let rest for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Makes about 48 cookies, depending on size of shapes.
Store in an airtight container for up to a week or freeze for up to a month.
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