Shortbread Cookies

Ingrédients

• 1 cup (230 grams) unsalted butter (, softened)
• 1/2 cup (60 grams) powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups (250 grams) all-purpose flour ((spooned & leveled))
• 1/4 teaspoon salt

Préparation

1. 1

   Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the butter and powdered sugar together for 1-2 minutes or until well combined. Then, mix in the pure vanilla extract.

3. 3

   Add the flour and salt and continue mixing until fully combined. The cookie dough will be a little crumbly at first but it will come together as you continue mixing.

4. 4

   Measure out 1-tablespoon sized balls of cookie dough and place on the baking sheets. Roll each piece of cookie dough into a ball, leaving a little space between each one. Then, dip a cookie stamp (or the bottom of a cup or the tines of a fork) in some powdered sugar and flatten each ball of cookie dough.

5. 5

   Bake in separate batches at 350°F (177°C) for 11-13 minutes or until the top of the cookies are set and the bottoms are lightly golden brown. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer the cookies to a wire rack to cool completely.