Shortbread Cookies
This simple and satisfying, melt in your mouth shortbread cookies recipe you'll quite likely find irresistible!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 tbsp unsalted butter (unsalted butter, at room temperature 142g)
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon kosher salt (optional)
Instructions
- 1
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
- 2
Add confectioners sugar and salt; mix until combined.
- 3
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- 4
Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- 5
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
- 6
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
- 7
Use a fork or skewer to indent a pattern onto the top.
- 8
Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
- 9
Transfer to a wire sheet to cool.