Shortbread Recipe

Rich, buttery, and crumbly, this classic shortbread recipe is a timeless treat that’s sure to satisfy any sweet tooth. With just a few simple ingredients and easy-to-follow instructions, you’ll be whipping up a batch of these tender, golden biscuits in no time – perfect for snacking, entertaining, or gift-giving!

Ingredients

• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 300°F (150°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

This should take about 2-3 minutes with an electric mixer or 5-6 minutes with a wooden spoon.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Add the vanilla extract and mix until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.

Cut into desired shapes using a cookie cutter.

You can also simply cut the dough into squares or rectangles.

Place the shortbread shapes on the prepared baking sheet, leaving about 1 inch of space between each piece.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes.

Then, transfer the shortbreads to a wire rack to cool completely.

Store your freshly baked shortbread in an airtight container at room temperature for up to 5 days.

Notes

For the best results, make sure your butter is at room temperature, as this will help it cream smoothly with the sugar.

If you don’t have unsalted butter, you can use salted butter instead, just omit the added salt in the recipe.

Using a high-quality vanilla extract will give your shortbread a deeper flavor, so don’t be afraid to splurge a bit.

Chill your dough for the full 30 minutes to allow the butter to firm up and the flour to hydrate, making the dough easier to roll out.

Don’t overmix the dough, as this can lead to tough shortbread.

Stop mixing as soon as the dough comes together in a ball.

If you want a crisper shortbread, bake for 20 minutes.

If you prefer a chewier texture, bake for 18 minutes.

Shortbread is best fresh, but it can be stored for up to 5 days.

Try to resist the temptation to devour them all in one sitting!

Nutrional Value

• Calories: 170
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g