Shortbread Cookies

Shortbread Cookies

Ingredients

• Butter 1/2 cup, at room temperature
• Icing sugar 1/2 cup
• Vanilla extract 1/2 teaspoon
• All-purpose flour 1 + 1/4 cup
• Salt 1/4 tsp

Preparation

1. Place the butter, icing sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
2. Add the all-purpose flour and salt and mix until a dough is formed. Do not over mix at this stage otherwise the cookies will be tough.
3. Wrap the dough in cling wrap and refrigerate for 2-4 hours or until fully chilled (you can keep this dough in the fridge for 3 days).
4. Preheat the oven to 160° Take the dough out and shape into cookies.
5. Bake for 12-15 minutes or until lightly golden.
6. Let them cool completely at room temperature and enjoy!

Notes

1. Shortbread cookie dough is naturally thick and a more of a dry dough. If the dough doesn’t come together, add a tablespoon or two of milk.
2. You can also use a cookie press instead, or even slice and bake.
3. The cookies crisp more as they cool, so it’s important to let them cool down for at least an hour.

Print Recipe

Shortbread Cookies

Author: Naush

Ingredients

• Butter 1/2 cup at room temperature
• Icing sugar 1/2 cup
• Vanilla extract 1/2 teaspoon
• All-purpose flour 1 + 1/4 cup
• Salt 1/4 tsp

Instructions

• Place the butter, icing sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
• Add the all-purpose flour and salt and mix until a dough is formed. Do not over mix at this stage otherwise the cookies will be tough.
• Wrap the dough in cling wrap and refrigerate for 2-4 hours or until fully chilled (you can keep this dough in the fridge for 3 days).
• Preheat the oven to 160°C. Take the dough out and shape into cookies.
• Bake for 12-15 minutes or until lightly golden.
• Let them cool completely at room temperature and enjoy!
• Notes
• Shortbread cookie dough is naturally thick and a more of a dry dough. If the dough doesn't come together, add a tablespoon or two of milk.
• You can also use a cookie press instead, or even slice and bake.
• The cookies crisp more as they cool, so it's important to let them cool down for at least an hour.