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Shortbread Cookies

These classic shortbread cookies are buttery, crumbly, and delightfully simple to make, perfect for sharing or enjoying with tea.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup butter (softened) Make sure butter is at room temperature.
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour Fluff before measuring for best results.

Method
 

Preparation
  1. Preheat your oven to 325° F.
  2. Line two baking sheets with parchment paper.
Mixing Dough
  1. In a stand mixer, combine softened butter, powdered sugar, vanilla extract, and flour.
  2. Mix at low speed until a crumbly dough forms. It should hold its shape when squeezed.
Shaping Cookies
  1. Form the dough into a ball and roll it out between two pieces of parchment paper to 1/3 to 1/2 inch thick.
  2. Cut into desired shapes, about 3 inches wide, and place on prepared baking sheets.
Baking
  1. Bake for 12 to 15 minutes or until the bottoms are just barely golden brown.
  2. Let cool on baking trays for about 5 minutes before transferring to cooling racks.

Notes

Shortbread cookies can be stored in an airtight container for up to 5 days. For longer storage, freeze them wrapped individually in plastic wrap for up to 3 months. They can be served plain or with a sprinkle of powdered sugar or drizzled with chocolate.