Rich real butter is the key ingredients in Classic Shortbread Cookies! Delicious dunking in hot chocolate, cold milk, or crushed up for a perfect crumb cookie crust used in recipes such as Banana Split Ice Cream Cake.
Yields: 2 Dozen Cookies
2 cups flour
¼ teaspoon salt
½ cup powdered sugar
1 cup butter (2 sticks), room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line large baking sheet with parchment paper, set aside.
Combine flour, salt, and sugar in mixing bowl or food processor. Jog to mix. Cut room temperature butter into pats, add to flour mixture and mix until ingredients almost blended. Add vanilla and continue to mix until dough forms a ball.
Flatten dough into a disk and refrigerate 10 minutes. Roll out on a lightly floured surface to ¼-inch thick. Cut into squares or using a cookie cutter, into rounds. Place on prepared pan.
Bake 13-15 minutes or until lightly brown and crisp. Remove from oven and cool on baking sheet 5 minutes; remove cookies to cooling rack to finish cooling.