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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 .
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
36Prep Time
15 minutesCook Time
70 minutesIngredients
Directions
Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.
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.)
Form dough into a disk, wrap tightly in plastic wrap and chill in the refrigerator until firm, about 30 minutes.
Roll the dough on a lightly floured surface to 1/4-inch thickness and cut with your choice of 2-inch cutter.
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.
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