Shortbread Cookies
These are simple, buttery shortbread cookies made with six basic ingredients. The dough is easy to handle but needs to chill for at least an hour before you roll it out.
Ingredients
Ingredients (~20 cookies)
- 1/2 cup unsalted butter 113g, room temperature
- 1/2 cup granulated sugar 100g
- 1 large egg yolk room temperature
- 1/4 tsp vanilla extract
- 1 1/8 cups all-purpose flour 140g
- 1/4 tsp salt
Instructions
- Beat butter and sugar until light and fluffy, about 2-3 minutes.
- Mix in egg yolk and vanilla until just combined.
- Add flour and salt, mix on low until stiff dough forms.
- Shape into disc, wrap in plastic, refrigerate 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Roll dough to 1/4-inch thickness on floured surface.
- Cut shapes and place 1 inch apart on baking sheet.
- Optional: freeze cut cookies 10-15 minutes before baking.
- Bake 9-11 minutes until edges are lightly golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
Makes approximately 20 cookies depending on cutter size.
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