Shortbread Cookie Recipe
Shortbread Cookie Recipe makes delicious rich buttery cookies. This recipe can be feed through a cookie press, cut with cookie cutters or bake and slice.
- Prep Time: 35
- Cook Time: 10
- Total Time: 45 minutes
- Yield: 80-100
- Category: cookies
- Method: bake
- Cuisine: American
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon real vanilla extract
- 2 cups flour
Instructions
- Preheat oven to 350 degrees
- Cream butter and powdered sugar until light and fluffy. Turn the mixer to stir; add the vanilla and mix just until incorporated. Stir in the flour and mix well. Make sure you scrape down the bowl and beaters so everything is mixed in well.
- Chill the dough for 30-40 minutes. Load it into the cookie press and drop cookies onto cookie sheets covered with silicone mats or parchment paper. If desired decorate with sprinkles and pearls. Bake for 10-11 minutes.
- After 1-2 minutes remove cookies to cookie cooling racks.
Notes
- These are very petite cookies so a serving is 5 cookies.
- See post for instructions on rolling the dough and slice & bake.
- Start with softened unsalted real butter and beat it with the powdered sugar until is light and fluffy. This can take several minutes.
- Use real vanilla extract. It really does make a difference.
- Refrigerate the dough for 30-40 minutes for cookie press cookies. 1 hour for rolled cookies and 3-4 hours for slice and bake. Refrigerate dough between batches.
- If decorating with sprinkles and pearls make sure you do so before cooking.
- Always preheat your oven and load the cookies on the middle rack if at all possible.
- Cover your baking sheets with silicone mats or parchment paper.
- If you have the time run one or two cookies on a practice run to establish optimum cooking time.
- Quickly remove cookies to cookie cooling racks so they do not continue to bake.
- Store in airtight containers for up to a week or freeze up to six weeks.
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Find it online: https://www.smalltownwoman.com/shortbread-cookie-recipe/