Shortbread cookies have very few ingredients, so it is important to ensure those used are of high quality. This means no margarine and no imitation vanilla. Shh, I don’t want to hear your arguments.
Shortbread Cookie Recipe:
- 1 cup butter – room temperature
- 1/2 cup confectioner’s (powdered) sugar
- 1 tsp vanilla
- 2 cups flour
- 1/4 tsp salt
- additional flour for dusting
In a small bowl whisk together the flour and salt, set this aside.
In another bowl beat the butter at medium speed until creamy. (About a minute). Add the sugar and mix until smooth. Beat in the vanilla.
Reduce the speed to slow and add the flour and salt. Stir until just combined. The mixture will consist of soft crumbs. Press together and squish into a disc shape, wrap with plastic and place in the fridge for at least an hour.
On a lightly floured surface roll out the dough to approximately 1/4″ thick. Cut into desired shapes and place on an ungreased baking sheet. Chill in the fridge for 15 minutes.
Preheat the oven to 350F.
Bake the cookies until lightly brown, about 8 – 10 minutes. Move to a rack to cool.