Teresa's Recipes
Classic Shortbread Cookies
Indulge in the buttery bliss of these classic shortbread cookies, a timeless treat that melts in your mouth with every bite. Originating from Scotland, shortbread has a rich history that dates back to the 12th century, where it was traditionally made for special occasions. With a simple yet luxurious combination of unsalted butter, granulated sugar, and all-purpose flour, these cookies are perfect for tea time, holiday gatherings, or as a delightful homemade gift. They can be enjoyed plain, or you can enhance them by adding a sprinkle of sea salt or dipping them in chocolate for a decadent twist.
Ingredients
- 1 cup (2 sticks), softened Unsalted butter
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- as desired Optional: Sea salt or chocolate for dipping
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 150
- Fat: 8g
- Carbs: 19g
- Protein: 2g
- Sodium: 50mg
- Sugar: 4g
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until well combined, allowing the sweet aroma to fill your kitchen.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed, ensuring a balanced flavor in every bite.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie.
- Shape the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up the dough, making it easier to roll out.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Use cookie cutters to cut out desired shapes, placing them onto the prepared baking sheet. For a classic look, try using a round cutter or square cutter.
- Bake for 18-20 minutes, or until the edges are lightly golden. Keep an eye on them as baking times may vary based on thickness.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For an extra touch, sprinkle with sea salt before serving or dip the cooled cookies in melted chocolate for a delightful twist.
Tips
- For variations, consider adding a teaspoon of almond extract for an added layer of flavor or folding in some finely chopped nuts.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.