- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Preheat over to 350°F with the rack in the middle of the oven.
- Line 2 baking sheets with parchment paper.
- Beat softened butter in a bowl with an electric mixer until soft and fluffy.
- Add powdered sugar and vanilla and beat until smooth.
- Add flour and salt.
- Beat just until all flour is incorporated making sure there is no dry flour at the bottom of the bowl.
- Place dough onto a piece of plastic wrap and form into a disk.
- Wrap well and refrigerate for 15 minutes.
- If refrigerated for more than 15 minutes let the dough sit out and warm up a bit before rolling.
- Remove the dough and unwrap.
- On a lightly floured surface roll out the dough into a 3/8 inch thick circle. use 1/4 inch for a thinner cookie.
- Cut into shapes using a lightly floured cookie cutter.
- Place on prepared baking sheets and place in refrigerator for about 15 minutes.
- Bake for 15-18 minutes or until cookies are lightly browned around the edges.
- Cool cookies on a wire rack.
- Decorate with Royal Icing
- I use a rolling pin with adjustable thickness rings for evenly flattened dough. I love it! So easy.
- If your oven does not bake evenly switch the trays halfway through.
- Shortbread cookies will keep in an airtight container for about a week or they can be frozen.
- I use Royal Icing to decorate these cookies on holidays.
- Heart-shaped cookies are delicious partially dipped in chocolate.
Recipe Credit: Chris Scheuer The Café Sucre Farine