Shortbread Cookies Recipe

• servings: 16 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

10 tbsp unsalted butter (unsalted butter, at room temperature 142g)

1/2 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour (180g)

1/2 teaspoon kosher salt (optional)

Directions

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.

Add confectioners sugar and salt; mix until combined.

Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.

Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.

Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices

Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.

Use a fork or skewer to indent a pattern onto the top.

Bake for about 10 minutes, rotating baking sheet in the oven halfway through.

Transfer to a wire sheet to cool.

Nutrition

• Serving Size: 31 g
• Calories: 168 kcal
• Total Fat: 9.8 g
• Saturated Fat: 2.9 g
• Unsaturated Fat: 6.1 g
• Cholesterol: 13.6 mg
• Sodium: 109 mg
• Total Carbohydrate: 18.3 g
• Dietary Fiber: 0.6 g
• Total Sugars: 7 g
• Protein: 1.6 g