Lately, I’ve been thinking about the small comforts that help us through the unpredictable stretches of life. The ones that don’t require much money, time or planning, just a little intention.

In one of last week’s columns, I wrote about stretching what’s in the pantry to make a hearty soup. This week, I found myself reaching for something a little different: sweetness. Not in a metaphorical sense (though maybe that too), but in the form of a simple shortbread cookie.

It’s the kind of recipe that feels almost too plain to be worth writing down – just butter, flour and sugar – but that’s also what makes it comforting. There’s something grounding about creaming butter with a wooden spoon or dusting still-warm cookies in powdered sugar, even when the world outside feels a bit uncertain.

I’ve been more aware lately of how easy it is to equate “treating ourselves” with spending money. But as registered dietitian Andres Dueñas reminded me when we talked recently, food doesn’t have to be extravagant to be special. Sometimes, it’s just about slowing down long enough to make something with your hands.

These shortbread cookies are a good reminder of that. They use what most of us already have in the kitchen, and they keep beautifully. I know butter and fresh produce is a luxury for many right now, but if you have those items on hand this recipe will brighten your week—and, if you’re in a sharing mood, your friend’s too. Plus, they’re endlessly adaptable: you can add a pinch of cinnamon, a few drops of almond extract or even dip them halfway in melted chocolate if you’re feeling fancy.

Mostly, though, I like them plain. Just dusted with powdered sugar and shared with a cup of coffee, they’re proof that comfort doesn’t have to come in big or complicated forms.

STAPLE SHORTBREAD COOKIES

Yield: about 18 cookies
Prep & bake time: 25 minutes

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for coating
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)

Directions:
■ Preheat oven to 325°F. Line a baking sheet with parchment paper or foil.
■ In a large bowl, cream together butter and powdered sugar until light and fluffy. Stir in vanilla, if using.
■ Add flour and salt, mixing until a soft dough forms.
■ Roll dough into 1-inch balls and place on the prepared baking sheet. Gently flatten each with your fingertips.
■ Bake 14–16 minutes, or until edges are just turning golden.
■ Let cookies cool for 5 minutes, then roll them gently in powdered sugar while still slightly warm. Cool completely on a wire rack.
■ Store in an airtight container for up to a week—though if your house is anything like mine, they probably won’t make it that long.