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.

Course cookies

Cuisine American

Keyword best shortbread cookie recipe, Christmas shortbread cookies, homemade shortbread cookies

Prep Time 35

Cook Time 10

Servings -100

Calories 36kcal

Author Beth Pierce

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.

Nutrition