Shortbread
Total time
- 1 cup butter,room temp
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup sugar- your choice
- 1 tsp vanilla
- Cream butter for about 2 minutes, just until smooth.
- Add sugar and beat for about 2 minutes. Beat in vanilla.
- Sift together flour and salt.
- Add all at once to butter mixture. Mix on low until flour is well combined.
- With a spatula mix dough manually ensuring all of the butter from the bottom of the bowl is mixed in.
- Divide dough into 2 portions.
- 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.
- Place logs on a cookie sheet and refrigerate at least overnight or up to 1 week.
- Preheat oven to 325 degrees F. Slice each log into ¼" pieces. Place 2" apart on parchment lined baking sheets. Prick with fork.
- Bake 10-15 minutes just until fragrant and bottom is just barely golden. Tops should not brown.
- Let rest 5 minutes on sheet after removing from oven, before sliding onto a cooling rack to cool completely.
- 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
3.5.3208