Filed Under: bake, Dessert, north-american, spicesherbs

Classic Shortbread

One shortbread cookie recipe can be easily transformed into 4 deliciously different holiday cookies. All add-ins get added in step 2 after the flour and just before the dough comes together. For other variations, click here .

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April 8th, 2012

Recipe Developed by Paula Bowman

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Servings
36
Prep Time
15 minutes
Cook Time
70 minutes
Ingredients
  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 1/2 Cups granulated sugar
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 Cups all-purpose flour, plus more for rolling, if desired
Directions
  1. Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.

  2. In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together. (If you want to add anything to the dough, this is the time to do it.)

  3. Form dough into a disk, wrap tightly in plastic wrap and chill in the refrigerator until firm, about 30 minutes.

  4. Roll the dough on a lightly floured surface to 1/4-inch thickness and cut with your choice of 2-inch cutter.

  5. Transfer cut-outs to prepared pans and bake until edges of cookies are just starting to turn pale golden brown, about 12-15 minutes. Transfer cookies to a wire rack and cool.

Classic Shortbread
Photo Credit: Carlo Mendoza