Shortbread Cookies
While store-bought shortbread cookies from a holiday cookie tin are undeniably delicious, nothing quite compares to the homemade version. The good news is that making them is even simpler than whipping up a batch of chocolate chip cookies. These delightful treats are perfect for dunking into a steaming cup of coffee or hot chocolate.Our classic shortbread recipe is already fantastic, but one of the remarkable aspects of shortbread is its versatility. You have the freedom to endlessly customize it to your liking. Use our basic recipe as a starting point and let your creativity soar. Here are just a few delightful variations to experiment with.
Ingredients
- 1 c. (2 sticks) butter, softened
- 1 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 1/2 c. all-purpose flour
- 1/2 tsp. kosher salt
- 1 egg white mixed with 1 tbsp. water
- Coarse sugar, for sprinkling
Instructions
- Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll dough out into an 8"-x-8" square, about ½” thick. Use a bench knife to guide edges of dough into a neat square shape.
- Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with coarse sugar and bake until lightly golden and set, 18 to 20 minutes.
Nutrition
Calories: 3290kcalCarbohydrates: 359gProtein: 37gFat: 187gSaturated Fat: 117gTrans Fat: 7gCholesterol: 488mgSodium: 1019mgPotassium: 441mgFiber: 8gSugar: 127gCalcium: 106mgIron: 15mg
Tried this recipe?Let us know how it was!