Friday, December 27, 2013

Shortbread Cookies

Just love these crumbly, flaky cookies, which is also one of my favorites. Not so sweet and great for having with tea or coffee too.

You'll need:

- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract

- In a separate bowl whisk the flour with the salt.  Set aside.

- In the bowl of your electric mixer, beat the butter and sugar until smooth and creamy. 
- Beat in the vanilla extract. 
- Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

- Preheat oven to 350 degrees F with the rack in the middle of the oven. 

- On a lightly floured surface roll out the dough into a 1/4 inch thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
- Bake for 8 - 10 minutes, or until cookies are very lightly browned.

Linking this to these awesome parties hereherehere and here.


  1. Shortbread cookies are a vintage favorite! If you have a minute, please come on over and share them at the Everyday Vintage link party at Helene's Legacy. Your style is a perfect fit!

    1. Thank you Lisa! I would absolutely love to visit and join in.

  2. Thank you for joining in the fun at the Christmas Cookie swap Linky party. Pinned ! xo

    1. Thanks Katherine for the visit and for pinning.