Shortbread Cookies
- If you love butter
- This cookie is for you
- Thick, not too sweet and full of flavor
- The perfect mate for your afternoon coffee or tea
Recipe
-
Prep Time: 15 min
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 2 cups flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Chilling your dough makes a difference in taste. Try to hold out and chill your dough for 24 hrs and again for 20 min right before baking.
- Chilling your dough again right before baking is critical as you want your dough to be cold going into the oven. This helps the cookies keep their shape during the baking process.
- If you plan to slice and bake your cookies, try rolling your log of cookie dough through coarse sanding sugar before slicing and baking. This will give your cookies additional sweetness, a nice crunch and texture!
Wait Time: 2 hrs
Bake Time: 10 min
Yields: 15-20 cookies (depending on size)
What you need
Cookies
What to do
1. Using a stand mixer with fitted paddle attachment, mix butter and powdered sugar until smooth.
2. Sift in flour and salt and mix until barely combined. Dough will be a little crumbly, that is ok!
3. Pour dough onto plastic wrap and wrap tightly. Flatten into a disc, or form into a log if you want to slice and bake.
4. Refrigerate for at least 2 hours, I like to chill my dough overnight.
5. When ready to bake, preheat oven to 350 degrees. Remove your dough from fridge and let it set on the counter for about 30 min, maybe an hour depending on the temperature in your kitchen. Sprinkle flour on your counter (or a large board) and roll out your dough to about 1/2 inch thick. Using cookie cutters, cut dough into desired shapes. Place your shapes on a cookie sheet lined with parchment paper. Chill for about 30 min before baking. (*see note below) If you intend to slice and bake, remove the dough from the fridge, slice and bake. (*see note below)
6. Bake for 9-10 minutes. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
2. Sift in flour and salt and mix until barely combined. Dough will be a little crumbly, that is ok!
3. Pour dough onto plastic wrap and wrap tightly. Flatten into a disc, or form into a log if you want to slice and bake.
4. Refrigerate for at least 2 hours, I like to chill my dough overnight.
5. When ready to bake, preheat oven to 350 degrees. Remove your dough from fridge and let it set on the counter for about 30 min, maybe an hour depending on the temperature in your kitchen. Sprinkle flour on your counter (or a large board) and roll out your dough to about 1/2 inch thick. Using cookie cutters, cut dough into desired shapes. Place your shapes on a cookie sheet lined with parchment paper. Chill for about 30 min before baking. (*see note below) If you intend to slice and bake, remove the dough from the fridge, slice and bake. (*see note below)
6. Bake for 9-10 minutes. After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
Helpful tips
