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40min
24 servings
0
Buttery, crumbly, and delicately sweet, these classic shortbread cookies are perfect for teatime or as a simple dessert.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Milk
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat butter and confectioners' sugar with an electric mixer until light and fluffy.
Add vanilla extract and salt to the butter mixture. Mix until well combined.
Gradually add flour to the butter mixture, mixing on low speed until a soft dough forms.
On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes.
Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 18-20 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Serve the shortbread cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 week.
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