Shortbread Cookies

Here’s a classic Shortbread Cookies recipe—simple, buttery, and perfectly crisp.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar (plus extra for sprinkling)

• 1/4 tsp salt

• 2 cups all-purpose flour

• 1 tsp vanilla extract (optional)

Instructions

1. Preheat oven:

   • Preheat oven to 325°F (163°C).

   • Line a baking sheet with parchment paper.

2. Prepare the dough:

   • In a large bowl, cream together softened butter, sugar, and salt until smooth and fluffy.

   • Stir in vanilla extract if using.

   • Gradually add flour, mixing until a soft dough forms.

3. Shape the cookies:

   • Roll dough into a log or press into a 9×9-inch pan for slab shortbread.

   • If using a log, slice into 1/4–1/2-inch thick rounds.

   • If using a pan, score into squares before baking.

4. Bake:

   • Bake 20–25 minutes (slab) or 12–15 minutes (individual cookies), until edges are lightly golden.

   • Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack.

5. Serve:

   • Optionally sprinkle with a little sugar while still warm for a sweet finish.

Tips:

• Use cold butter for a slightly more crumbly texture, or softened butter for a tender, rich cookie.

• Shortbread can be flavored with lemon zest, almond extract, or dipped in chocolate for variety.

• Store in an airtight container at room temperature for up to 1–2 weeks.