Shortbread Cookies

Ingredients

butter, room temperature

1 cup (2 sticks)

powdered sugar

2/3 cups

vanilla

3/4 tsp

flour

2 1/3 cups

salt

1/2 tsp

Instructions

1. Bake at 350°F for 10-13 min on parchment-lined cookie sheet, until cookies are set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely.
2. In large bowl, beat butter, powdered sugar and vanilla until just combined.
3. In a medium bowl, sift together flour and salt. Slowly add flour mixture to butter/sugar mixing on low speed. Mix on low speed until the dough starts to come together.
4. Gather dough into two balls. Flatten each between two pieces of parchment paper. Refrigerate for 30 min.
5. Roll dough 1/2 inch thick on parchment paper, or lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on parchment paper-lined cookie sheet.

Notes

Powdered sugar includes cornstarch, which will give a tender, almost “sandy” texture to shortbread cookies. Use granulated sugar (which does not contain the cornstarch) if you plan on shipping the cookies, or decorating them with frosting.