So so simple, yet so delicious! Shortbread is mildly sweet, somewhat savory, and above all else, decadently buttery. It is not difficult to make and is sure to be a hit with everyone. I chose to leave my shortbread unadorned, and I am perfectly fine with my choice. The simple ingredients come together to create a wonderful treat. Should anyone want to embellish this delight, chocolate is always a popular route.

This recipe is great as a cookie, but it would make a wonderful crust for a tart. It would work just as well in pies and other confections. I used a shortbread cookie cutter to score the cookies before baking, and the same cutter was used to cut the cookies after the initial baking (if you go that path). My cuter even poked the holes, score! (No pun intended) A knife can also be used for scoring and cutting. As long as it isn’t too intricate, most cookie cutters will also do the trick. This dough can be topped with a little vanilla sugar before baking to add a little sweetness and extra crunch.

Enjoy!

Shortbread

1 Cup Unsalted Butter
3/4 Cup Powdered Sugar
1/4 TSP Salt
1/2 TSP Vanilla Paste
2 Cups All-Purpose Flour

Procedure
Preheat the Oven to 325F
Line a quarter sheet pan with parchment and set aside
In the bowl of an electric mixer fitted with the flat beater, whip the butter until smooth. Add in the vanilla, salt, and powdered sugar. Beat until combined.

On low, add half the flour. Mix until combined and add the other half of the flour. The mixture will look like wet sand.
Turn the dough out onto a floured surface and knead lightly until the dough comes together.

Form the dough into a rectangular mound and place into the prepared pan. Use a small rolling pin or glass to smooth out the dough in the pan.
Use a knife or cutter to cut the dough before baking.

Place in the oven for 20 to 25 minutes, or until the shortbread is golden around the edges.

Remove from the oven and cut the dough along the lines cut before baking.
The shortbread was beautiful after the initial baking but may be returned to the oven, just until golden across the surface. You can then turn off the oven and allow the cookies to cool for one hour in the oven.

Shortbread Cookies Car