Sumac Shortbread Cookie Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

You will need:

365 grams all purpose flour
240 grams of butter, room temp
125 grams icing sugar
2 teaspoons of vanilla extract
1/2 teaspoon kosher salt

Topping:
2 tablespoons of sugar
2 tablespoons of sumac

1) Use mixer ( I use a stand mixer) to mix butter, flour, icing sugar and salt well. ( with stand mixer it forms a ball of dough around the paddle when ready. Take out dough and cut in two. Roll into logs. ( or make squares.... your choice)

2) Mis the sugar and sumac together well. Pour out onto work surface and roll the logs to coat. Place in fridge for 1 or 2 hours.

3) preheat oven to 375. Lay parchment paper on trays. Cut each log into about 12 slices. Bake for about 12 minutes. Allow to cool for 5 minutes before moving to cooling rack