Shortbread Cookies Recipe
Delicious and buttery shortbread cookies that are simple to make and perfect for any occasion. This shortbread cookies recipe will delight cookie lovers.
Equipment
- Stand Mixer
- baking sheet
- silicone mat
- sharp knife
Ingredients
- 10 tablespoon unsalted butter at room temperature
- ½ cup confectioners' sugar
- ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt optional
Instructions
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
- Add confectioners sugar and salt; mix until combined.
- Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- Preheat oven to 350F (177C). Use a sharp knife to cut ½ inch thick slices.
- Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
- Use a fork or skewer to indent a pattern onto the top.
- Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.
Notes
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut. If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Liven these up with your favorite toasted nuts and spices for extra crunch and flavor. The dots on the bottom can be in any pattern you'd like so have fun trying different things out and by all means get the kids to help it you have little ones around.
Nutrition
Serving: 31gCalories: 168kcalCarbohydrates: 18.3gProtein: 1.6gFat: 9.8gSaturated Fat: 2.9gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 2.6gCholesterol: 13.6mgSodium: 109mgPotassium: 27mgFiber: 0.6gSugar: 7gVitamin A: 160IUCalcium: 5mgIron: 0.4mg
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