What do guests receive after attending a formal afternoon luncheon enjoyed in the company of friends fashioned in festive attire for a birthday celebration? Why an elegant snack to savor upon their return home, a reminder of a time well spent. So what is exactly in these delightfully wrapped little parcels? Delectable home-baked shortbread cookies dipped in milk chocolate to be nibbled while sipping a cup of White Ambrosia tea, then unwrapping a dark chocolate and peanut butter truffle... Mmmmm... Now this is a favor I would most certainly love to take on my merry little way! 

Shortbread is a classic and can be cut into any shape for any occasion. The cookies are really easy to make and one of Brenna's favor-ites...

2 sticks unsalted butter

1/2 cup sugar

1 tablespoon pure vanilla extract

1/2 teaspoon salt

2 1/4 cups sifted all-purpose flour

1) Cream butter and sugar until fluffy and light in color. Beat in vanilla and salt.

2) Using a wooden spoon or spatula, mix in flour. Press dough into a disk and wrap in plastic. Chill until firm, about 30 minutes.

3) Heat oven to 350 degrees F. Roll out dough 1/2" thick. Using chosen shapes (I actually reshaped an unused metal cookie cutter into a teabag), and cut cookies. Keep re-rolling dough after cuttings to maximize usage.