Shortbread Cookies

Ingredients:

• 1 stick of unsalted butter at room temperature 
• 1/3 cup of powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups of New Hope Mills Crepe mix

Directions:

1. Using an electric mixer blend together butter and powdered sugar. Then add vanilla and crepe mix. Blend until a smooth dough forms.
2. Shape dough into a long rectangle (7″ x 2.5 ” x 1″) wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
4. Remove dough from the fridge and cut evenly into rectangles slightly thicker than 1/4 inch.
5. Place on prepared cookie sheet about 1 inch apart.
   • Optional: Using a fork, poke holes in cookies for a decorative look.
6. Bake for 10-15 minutes until slightly golden brown on the bottom. 
7. Cool completely. Store in an air-tight container for up to 1 week.