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Shortbread Cookie Recipe

This Shortbread Cookie Recipe is buttery and crumbly. Shortbread cookies are traditionally made aroound Christmas time. They blend butter, sugar, and flour to make a rich and delicate tasting cookie. They contain only a few ingredients so it is imperative to use a good quality butter and never use margarine.

The secret to making a great tasting shortbread cookie is to use a high quality butter and pure vanilla extract. Butter is graded according to flavor, color, texture, aroma and body and one easy way to tell the quality of the butter is by the number listed on the butter's package. The highest grade is AA then A, followed by B.

When buying Vanilla Extract there are many choices. The first thing to do is to make sure that it is labeled "pure". Just stay away from the ones labeled "imitation", they are made with synthetic vanilla (from glycoside found in the sapwood of certain trees or from coal extracts) and leave a bitter aftertaste.

If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread cookie in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day.

Shortbread Cookies

Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar
1 teaspoon pure vanilla extract

Preparation:

In a medium sized bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute).
Add the sugar and beat until smooth (about 2 minutes).
Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F with the rack in the middle of the oven.
Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch thick.
Cut into circles or whatever shapes you wish using lightly floured cookie cutters.
Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 - 10 minutes, or until cookies are lightly brown.
Cool on rack.
Shortbread cookies will keep in an airtight container for about a week or you can freeze them for several months.