Shortbread Cookies
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- Yield Makes 12 to 14 large cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Directions
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Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
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Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
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Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
Cook's Note
Cookies can be stored at room temperature for up to 1 month.
i added 1 large egg and half a teaspoon of baking powder and it was delicious my whole family loved it especially my little kid :)
This is the BEST shortbread recipe I've ever tried – and I've tried many. The dough is smooth and easy to work with and not at all crumbly, which makes for easy rolling and cutting. And the texture is slightly crispy, yet buttery smooth and just sweet enough. Have used with cookie sprinkles on top and they're amazing, and addictive!
Martha thank you for all you do, you never cease to amaze me. I love all your recipes, garden tips, and household helpers. Respectfully, Cami