Shortbread Cookie
A classic buttery and crumbly cookie with a delicate texture, perfect for tea time or holiday treats.
Equipment
- 1 Mixing bowl
- 1 Electric Mixer (optional)
- 1 Rolling Pin
- 1 Baking sheet
- 1 Parchment Paper
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract optional
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Gradually add flour and salt, mixing until the dough comes together.
- Roll out the dough to about 1/2 inch thickness and cut into desired shapes.
- Place the cookies on the prepared baking sheet and prick with a fork for an authentic look.
- Bake for 18-20 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy with tea or store in an airtight container.
Video
Notes
For extra flavor, add lemon zest or almond extract.
Substitute half of the flour with cornstarch for an even more delicate texture.
Store in an airtight container for up to 2 weeks.
Substitute half of the flour with cornstarch for an even more delicate texture.
Store in an airtight container for up to 2 weeks.
