Shortbread Cookies
Shortbread, in its simplicity, is a highly beloved cookie. The finished product is an irresistible crisp still thick enough for chewy texture on the inside. We enjoyed them so much we didn’t feel the need to dip them in chocolate, as Ina Garten’s original recipe from 2008 calls for.
¾ pound (3 sticks) unsalted butter at room temperature (we use salted butter)
1 cup sugar, with extra for sprinkling
1 teaspoon pure vanilla extract
3½ cups all-purpose flour
¼ teaspoon salt
Preheat oven to 350°. Line a baking sheet with parchment paper.
Using an electric mixer, combine butter and sugar. Add vanilla. In a separate bowl, sift together flour and salt. Gradually add flour mixture to butter mixture on low speed until dough starts to come together. Dump dough onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough ½ inch thick (because of all the butter in shortbread dough, this process requires speed before the butter begins to melt. Use care). Cut using a glass or circular cutter. Place the cookies on a baking sheet covered with parchment paper. Sprinkle with sugar. (If making multiple trays, keep them in the refrigerator while waiting for the oven.) Bake for 20 to 25 minutes until the edges begin to brown. Allow to cool to room temperature.