Shortbread Cookies

These delightful shortbread cookies melt in your mouth and evoke memories of cheerful gatherings, making them a timeless treat.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 110

Main Ingredients

1 cup unsalted butter The heart of the cookie, providing rich flavor.
1/2 cup confectioners’ sugar Contributes to the cookie's melt-in-your-mouth texture.
2 cups all-purpose flour Creates the structure; consider gluten-free options like almond or oat flour.
1 teaspoon vanilla extract For added flavor.
1/4 teaspoon salt Enhances flavor, may omit if using salted butter.

Preparation

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners' sugar and salt, mixing until combined.
Scrape the bowl down and add flour while beating on low. Scrape the bowl once more and mix until everything is combined.
Shape the dough into a rectangular prism, wrap in plastic, and chill until firm, at least one hour.

Baking

Preheat oven to 350F (177C).
Use a sharp knife to cut 1/2 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 the baking sheet in the oven halfway through.
Transfer to a wire sheet to cool.

For added flavor, incorporate lemon zest or almond extract. Dust the cookies with extra icing sugar right before serving for a delightful finish.