Ultimate Shortbread Cookies
Thomas J. Story
A classic, well-made shortbread is an impressive treat that only requires minimal effort. Start with this five-ingredient dough from cook and blogger Kristina Cho, then up your game with seasonal, colorful, texturally awesome additions. Here are our three favorite varieties: Shortbread Cookies with Blueberry Glaze and Edible Flowers, Shortbread Cookies with Classic Sugar Glaze and Freeze-Dried Strawberries and Roasted Pistachios, and Jasmine Tea Shortbread with Meyer Lemon Glaze.
This recipe, and others like it, can be found in the article “The Freshest and Most Delicious Recipes You Can Make This April.”
How to Make It
1
Combine flour and salt in a bowl. Whisk until combined.
2
In a stand mixer, cream butter and powdered sugar on medium speed with paddle attachment until light and smooth, about 1 minute. Add vanilla and mix for 30 seconds on low speed. Gradually add flour mixture and beat on low until blended and dough has formed, about 2 minutes.
3
Divide dough in half, form into discs, and wrap with plastic wrap. Chill in refrigerator for 1 hour.
4
Preheat oven to 350°F. Roll dough out on a lightly floured surface until 1/4-in. thick. Cut dough with preferred cookie cutter and place on parchment paper-lined baking sheet.
5
Bake for 14 to 16 minutes until golden brown. Cool on a wire rack.
Ingredients
1 ½ cups all-purpose flour, plus more for rolling
½ tsp salt
12 tbsp unsalted butter, softened
⅓ cup powdered sugar
½ tsp vanilla
Directions
1
Combine flour and salt in a bowl. Whisk until combined.
2
In a stand mixer, cream butter and powdered sugar on medium speed with paddle attachment until light and smooth, about 1 minute. Add vanilla and mix for 30 seconds on low speed. Gradually add flour mixture and beat on low until blended and dough has formed, about 2 minutes.
3
Divide dough in half, form into discs, and wrap with plastic wrap. Chill in refrigerator for 1 hour.
4
Preheat oven to 350°F. Roll dough out on a lightly floured surface until 1/4-in. thick. Cut dough with preferred cookie cutter and place on parchment paper-lined baking sheet.
5
Bake for 14 to 16 minutes until golden brown. Cool on a wire rack.
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