• Whip the softened butter for about 5 - 10 minutes until light and fluffy.
• Sift all dry ingredients and mix togeteher, adding the pinch of salt.
• Slowly add the dry ongredients to the butter, stirring with a wooden spoon.
• When thoroughly combined empty the bowl onto a work surface - do not flour surface, as the extra flour can dry out your cookies when baked)
• knead until all of the dough sticks together.

  Shape into desired shapes

Using cookie cutters

• For using cookie cutters- press dough onto the surface using your hands and then smooth the top of the dough, using a rolling pin. Do not roll the dough with a rolling pin only smooth the top.,
• Cut into desired shapes
• Place cut out shapes onto an ungreased baking tray. (using a spatula)
• Continue with steps in "For all cookies"

Using pie plate or rectangular baking dish

• Place dough into ungreased baking dish and smooth out the top evenly, by hand.=
• Using a fork, pierce the top of the shortbread.
• Continue with steps in "For all cookies"

For thumbprint or ball shapes

• Roll the dough in your hands forming balls and place onto a baking sheet, about 2 inches apart., Push thumb, gently into top of cookies.

  **After baking, while still hot, add a half pr a maraschino cherry pr mini Hersheys kiss. slightly pushing it into the center of the thumbprint.
• Continue with steps in "For all cookies"

for all cookies

• Chill unbaked cookies in refrigerator for about 20 minutes.
• Preheat oven to 300 ° F.
• Bake in oven on middle rack until they are just starting to turn golden.

  Remove from oven and let sit on baking tray for about 5 minutes before removing.

  Using a thin spatula, remove from baking tray and place on wire cooling rack