Shortbread
 
Prep time
Cook time
Total time
 
Serves: 30 cookies
Ingredients
  • 1 cup butter,room temp
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • ½ cup sugar- your choice
  • 1 tsp vanilla
Instructions
  1. Cream butter for about 2 minutes, just until smooth.
  2. Add sugar and beat for about 2 minutes. Beat in vanilla.
  3. Sift together flour and salt.
  4. Add all at once to butter mixture. Mix on low until flour is well combined.
  5. With a spatula mix dough manually ensuring all of the butter from the bottom of the bowl is mixed in.
  6. Divide dough into 2 portions.
  7. On a piece of plastic wrap form each portion into a log and with the plastic wrap form into a square log. Wrap tightly, twisting the ends.
  8. Place logs on a cookie sheet and refrigerate at least overnight or up to 1 week.
  9. Preheat oven to 325 degrees F. Slice each log into ¼" pieces. Place 2" apart on parchment lined baking sheets. Prick with fork.
  10. Bake 10-15 minutes just until fragrant and bottom is just barely golden. Tops should not brown.
  11. Let rest 5 minutes on sheet after removing from oven, before sliding onto a cooling rack to cool completely.
  12. Store in a cookie tin. Will keep well for a few weeks at room temp or freeze for up to 2 months.
Recipe by Chateau Elma at https://www.chateauelma.com/traditional-shortbread