If there is one type of cookies that no one dislikes, I think it should be shortbread. Buttery, crumbly, simple. Almost no reason to not fall in love with shortbread. We always have a jar in our house because it takes no time to make, and the ingredients can’t be more basic: butter, sugar, vanilla and flour.
I like to keep one or two shortbread doughs in the freezer. When the mood comes, I will use it for cookies, pies, tarts or ice cream sandwiches. Versatility!
The shortbread cookie recipe here is very basic. Once you have the batter done, you can dress it up however you want. Add chocolate chips, lemon zest or herbs to your batter before baking. Or drizzle icing or dip your baked cookies into melted chocolate.
Ingredients (about 40 cookies):
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Line 2 baking trays with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds or other shapes using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.