These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!
- 12 oz unsalted butter, cold (3 sticks good quality butter)
- 1 tsp kosher salt
- 1 cup sugar
- 3 cups AP Flour
- 1 vanilla bean, split and scraped (optional)
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Preheat oven to 300 degrees F and line two sheet pans with parchment paper.
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Cut the butter into 1 inch chunks. Add the butter, salt, sugar, and scraped vanilla bean pulp (if using) to a food processor and pulse a few times just until combined.
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Add the flour and pulse just until dough begins to come together.
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Turn out onto a lightly floured surface and press together. Roll the dough to 1/4 inch thickness (between 2 pieces of wax paper if desired). Use a 2 inch cookie cutter to cut out cookies (as closely as possible) and place on the lined trays, about an inch apart.
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Gather the scraps, press together and re-roll. Cut out remaining cookies. Use a fork to press three rows lightly into each cookie (9 dots). Chill cookies on sheets for at least 20 mins before baking.
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Bake the cookies for about 15 mins or until just golden and set. Cool on wire racks. Store for up to 3 days in a airtight container.
- Cold butter is key for that sandy, delicate classic shortbread texture.
- Don't over-mix! A light hand means a light bite.
- Play around with this recipe. Prefer thin and crispy cookies? Roll it thinner. Like a softer, denser texture? Roll it thicker.
- Don't grease the pan for these cookies. Instead use parchment paper so the cookies won't stick or be greasy.
- I love the fleck of scraped vanilla bean in this recipe. If you don't have vanilla bean, a tsp of vanilla extract will do or you can even leave it out altogether.
- Don't over-bake! A light golden color and we're good to go!