Description
This Shortbread Cookie Recipe is amazing. It is melt-in-your-mouth buttery perfection, but still so easy to make.
Ingredients
Scale
- 1 3/4 cups all purpose flour (210 grams)
- 2/3 cup confectioners sugar (67.9 grams)
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter (cut into thin slices and chilled, 197.75 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line an eight-by-eight-inch baking dish with parchment paper and set aside.
- In the bowl of a stand mixer (or in a large bowl), whisk together the flour, sugar, and salt.
- Using the paddle attachment (or a hand mixer if using a bowl), beat in the butter one slice at a time on low speed. As soon as the piece of butter is well coated in flour, you can add the next piece. This step shouldn’t take more than a minute or two. Add the vanilla once all the butter is in. The dough will be very crumbly for a while and then start to form and pull away from the sides after about five to ten minutes.
- Press the dough into the prepared pan in a smooth and even layer. Prick the top of the dough with a toothpick or skewer all over to allow steam to escape during baking.
- Bake for 25 to 30 minutes until the edges just begin to turn a golden brown. Remove from the oven. Let cool for five to ten minutes. Using the parchment paper, remove the cookies from the pan and cut them into pieces while still warm. Cut the cookies into rectangles. Transfer them to a rack to fully cool.
Notes
- Ensure the butter is chilled for best results.
- Cut cookies while warm for easier handling.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Shortbread Cookie, Cookie Recipe, Dessert