Buttery Vanilla Shortbread Cookies (Print Version)
# Ingredients:
→ Dough
01 -
142 g unsalted butter, softened
02 -
65 g confectioners' sugar
03 -
1/2 teaspoon pure vanilla extract
04 -
180 g all-purpose flour
05 -
1/2 teaspoon kosher salt (optional)
# Instructions:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter with vanilla extract until light and creamy.
02 -
Add confectioners' sugar and kosher salt to the creamed butter mixture. Mix on medium speed until fully incorporated.
03 -
Scrape down the sides of the bowl. Add the all-purpose flour in portions while mixing on low speed. Scrape once more and mix just until a soft dough forms.
04 -
Shape the dough into a rectangular block. Wrap thoroughly in plastic film and refrigerate until firm, for at least 60 minutes.
05 -
Preheat the oven to 177°C. Using a sharp knife, cut the chilled dough into slices 1.25 cm thick.
06 -
Arrange the cookie slices at least 2.5 cm apart on a baking sheet lined with parchment paper or a silicone mat. Use a fork or skewer to press a decorative pattern onto the surface.
07 -
Bake on the centre rack for 10 minutes, rotating the sheet once during baking for even browning. Transfer to a wire rack and allow to cool completely before serving.
# Notes:
01 -
For crispier edges, extend baking by 1-2 minutes, monitoring colour carefully.