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, purchases from my flour power section can earn you unheard of discounts!

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