I love #shortbread, so when I saw this recipe, I kind of adopted it as my own. With a few small changes, this type of cookie has to be my favorite kind. Let me start at the beginning.
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In the bowl of a mixer with a paddle attachment, place room temperature softened butter, vanilla, and granulated sugar. Cream the butter, for a couple of minutes, until all the ingredients are combined. I save the butter wrappers to butter my tart pan for this recipe.
Next sift some all purpose flour and Kosher salt into a bowl. Slowly add the sifted flour to the creamed butter, a little at a time, until all the flour has been added.
The dough is sticky and that’s what you want.. Use a removable bottom tart pan. Before I add the batter to the pan, I use the excess butter that’s on the wrappers to grease the tart pan.
Spread the #shortbread dough out using an offset spatula.
Place a piece of plastic wrap over the dough. Using the bottom of a measuring cup, smooth the dough out all over the top and around the sides. Refrigerate the dough, covered for half an hour.
After the 30 minutes, take the plastic off. I use a fork to crimp all around the outside of the tart pan just to make it look nice. Next I sprinkle granulated sugar over the top of the dough. I happen to have some vanilla sugar here that I’m using for the top. Place into the oven at 350 degrees for around 20-25 minutes or until the top is a light golden brown. Now, I like my #shortbread to be on the soft side, so between 20 25 minutes is perfect for me. I’d say if you like a crunchier sugar cookie then bake them for the whole 25 minutes. When the cookie dough is done baking, let it cool completely. Then I remove the bottom and slice into 8 equal slices. I know there is only 7 here, because I couldn’t wait.
Once the #shortbread has been sliced they are ready to eat, if you can wait that long! I love my shortbread cold. They are so yummy after being refrigerated. What I like to do is put them in a sealed container in the frig and grab one when I get the craving for something sweet.
Prep time: 10 minutes
Oven: 350 degrees
Bake Time: 20-25 minutes
Ingredients:
2 sticks of softened unsalted butter
1 cup of granulated sugar ( reserve a 1/4 cup for sprinkling over the top)
2 cups of all purpose flour
1 tablespoon of pure vanilla extract
1/4 teaspoon of Kosher salt
Directions: First cream the butter, sugar and vanilla, then add in the sifted flour and salt mixture. Once it’s combined, remove the dough with a spatula, and place it into a buttered tart pan. Spread the dough out using an offset spatula. Next smooth out the top while covered with plastic wrap and refrigerate for at least half an hour. Have the oven set at 350 degrees ready for the chilled #shortbread dough. Remove the plastic and sprinkle the remaining sugar over the entire top of the dough. Bake off for 20-25 minutes. Let cool completely before slicing. Slice the #shortbread into wedges and serve with a cold glass of milk.
