Classic shortbread, cut in miniature shapes (triangles would be perfect) are lovely to pack in a Purim gift basket. I toss coarse or regular sugar with some food colouring and sprinkle a bit on each cookie before baking, for a festive touch.
1 cup unsalted butter
2/3 cup sugar
1/8 teaspoon salt
2 ½ cups all-purpose flour
Egg white, whisked
Cream the butter until softened, then blend in the sugar and salt.
Fold in flour and mix to make a stiff dough. Knead gently on a lightly floured board to make the dough smooth.
Alternatively, place flour, salt and sugar in a food processor. Add butter in chunks and pulse to make a crumbly, mealy mixture. Turn out onto a lightly floured board and knead to make a stiff dough.
Wrap dough in plastic wrap or wax paper and chill 15 minutes.
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
Roll dough out to a thickness of 3/8 to ½ inch. Cut into small triangles or in shapes as desired, using decorative cookie cutters.
Brush very lightly with a whisked egg white and dust with coloured sugars, if using.
Place cookies two inches apart on baking sheet and place in oven.
Immediately reduce heat to 325 F. Bake until lightly browned, about 25-35 minutes.
Reduce heat if cookies are browning too fast.
Cool cookies on a rack.
Makes about 18-24 cookies, depending on size.