Welcome to the delightful world of homemade shortbread cookies! These treats are buttery, crumbly, and utterly irresistible. Let’s dive into the steps that bring this simple yet satisfying recipe to life!
Tips for Perfect Cookies
Remember, the key to great shortbread is in the chilling of the dough. This part’s so satisfying, as it ensures your cookies hold their shape while baking!
Why You’ll Love These
With just a handful of ingredients, you can create a batch of cookies that’s perfect for any occasion. Trust me, you’ll love it!
Ingredients
- Shortbread Ingredients:
-
-
-
-
-
Instructions
- Prepare the Dough:
-
Step 1- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping down the sides of the bowl as needed. Add the flour and salt and mix on low speed to combine.
-
Step 2- Shape the Dough: Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap in plastic and chill for 1 hour, or until firm.
-
Step 3- Preheat Oven: Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
-
Step 4- Slice the Dough: Unwrap the dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.
-
Step 5- Arrange and Bake: Arrange the slices on the prepared baking sheets, leaving an inch between cookies. Use a toothpick to poke holes in the cookies, decorating them with your desired pattern. Bake, one sheet at a time, for 10 minutes. The cookies will just be turning golden brown around the bottom edges but will otherwise be very pale and soft. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 150, Fat: 9g, Carbs: 17g, Protein: 1g
Cooking techniques
Make sure to cream the butter well for a fluffy texture. Chilling the dough is essential for maintaining the shape while baking!
Variations or substitutions
Feel free to add chocolate chips or nuts to the dough for a twist. You can also substitute the vanilla extract with almond extract for a different flavor!
Storage tips
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months!
Notes
These shortbread cookies are naturally gluten-free if you substitute the flour with a gluten-free blend!
