Mini holiday shortbread cookies

Soften the butter at room temperature for an hour or two, or a few seconds in the microwave.

Add the confectioner's sugar, granulated sugar, salt and vanilla to the butter; optional flavorings such as a teaspoon of almond extract, hazelnut extract or orange zest.

Beat on high speed until the butter is fluffy, scraping the bottom and sides of the bowl.

Add the flour in batches or all at once; mix on low, then at speed two or three for a few minutes until the dough comes together. If very sticky, add a quarter to half cup more flour, but not too much, since more goes in when rolling.

Turn out onto a lightly floured surface. If the dough sticks to the cutters, knead in a little more flour.

Roll the dough out half an inch thick; thicker cookies taste and bake better, thin ones can burn. Dust the top with flour.

Dip the cutters in flour, cut out the cookies and place on parchment-lined baking trays, separated so they do not stick together.

Chill in the freezer about 20 minutes so they hold their shape. They can be kept frozen in freezer bags or on trays wrapped in plastic wrap.

Bake in a preheated 350 degree oven about 20 to 25 minutes until golden, still a little pale in the center; rotate the trays so the bottom rack does not burn. Several trays take longer.

Cool the trays, lift the cookies off and reuse the same parchment and pans for further batches.

Store in an airtight container at room temperature.