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These shortbread cookies are like the ones I had as a child when I lived in Europe. They melt in your mouth. What's best? You can even store the dough in the fridge and use them as you need them! There's no egg so it's easy to keep.
INGREDIENTS:
DIRECTIONS:
Thanita
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered (confectioners or icing) sugar
- 1 teaspoon (4 grams) pure vanilla extract
DIRECTIONS:
- In a separate bowl whisk the flour with the salt. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).
- Add the sugar and beat until smooth (about 2 minutes).
- Beat in the vanilla extract.
- Gently stir in the flour mixture just until incorporated.
- Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
- Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
- On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.
- Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
- Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
- If you are short on time, you may opt out of steps 6-10. Instead:
- Using 2 spoons, scoop out spoon size drops onto a parchment lined cookie sheet.
- Bake at 350 degrees F for 8-10 minutes.
- Cool on wire rack.
Thanita
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