Everyone needs a delightful, buttery Shortbread Cookies recipe.
Shortbread Cookies
Makes about 60 cookies.
- 1 cup + 6 tablespoons high-quality unsalted butter, softened (European butter is best)
- 2 teaspoons salt
- 1 1/3 cup of powdered sugar
- 2 teaspoons vanilla
- 3 cups flour
Place the butter, salt, powdered sugar, and vanilla in a mixer. Cream together until light and fluffy.
Mix in the flour.
When done mixing, place two overlapping sheets of plastic wrap on the counter. Place the dough in the middle of the plastic wrap. Pull the sides of the plastic wrap up and around the dough. Form the dough into a brick, long square, or roll it into a long log shape. Wrap with the plastic and refrigerate for several hours or overnight until the dough is chilled and firm.
Preheat the oven to 350°F.
Slice the dough into about 1/4-inch cookies. Place the cookies on parchment-lined cookie sheets. Use a fork to poke a few holes in each cookie so they will bake more evenly. If you like, you can sprinkle with large sugar crystals. Bake for about 15 minutes or until the edges are light golden brown.
