Traditional Shortbread

These are a great quick cookie that can be kept in the freezer before you bake them off for at least a month.

1 pound unsalted butter, softened
8 ounces powdered sugar
vanilla extract
1 teaspoon salt
1 pound 3 ounces all-purpose flour

1. Cream butter, add sugar and beat until combined. Add a splash of vanilla and the salt. Add flour slowly until combined.
2. Divide dough into 4 equal parts and form into cylinders. Wrap in plastic and freeze until firm, about 30 minutes. If making dough ahead wrap any cylinders you won’t bake off in the next day at least twice.
3. Remove one cylinder at a time, lightly egg wash the dough. Cut into equal sized cookies, place on an ungreased cookie sheet. Dock with a fork. Bake at 375 degrees until golden
brown, 12-15 minutes.
makes about 50 cookies

Michele Tracey, Food Editor

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