makes about 80 small cookies, 30 larger cookies

Preparation time: 15 minutes

cooking time: 12-15 minutes

No Christmas table would be complete without a plate of crisp, buttery shortbread cookies. This recipe is fabulous and is so easy you'll be able to keep the cookie jar toppled up throughout the holidays.

1 cup softened butter  250 ml

1/2 cup packed brown sugar  125 ml

1 1/2 cups all-purpose flour  625 ml

1. Preheat oven to 325 F(160C)

2. In medium bowl, cream butter and sugar until light and fluffy.With your fingertips, gradually work in 2 cups (500 ml) flour, adding more if necessary to make a soft but not sticky dough.Gather dough into a ball; kneaded lightly.
3. Roll out dough on lightly floured surface to 1/3-in (8 mm) thickness; cut into shapes with Christmas cookie cutters.
Arrange 2 in (5 cm) apart on ungreased baking sheets.

4. Bake 12 to 15 minutes, until lighly tinged with gold. let cool on wire racks.

Variation: For spiced shortbread, add 1 tsp (5 ml) each cinnamon and ginger, 1/2 tsp (2 ml) ground cloves and 1/4 tsp (1 ml) grated nutmag on flour before adding to butter-suger mixture.