Shortbread

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Everyone needs a good shortbread recipe, and this is an excellent one.  They are buttery and rich.  You can add vanilla extract but I usually don’t.  My favorite way to serve them is to dip half of each cookie in dark chocolate too.  You can cut them in different shapes and even mix in mini chocolate chips or chopped nuts.  I think shortbread is one of those things that is best when made simply and perfectly though.  I’ll be making them for our Irish dinner again this year I’m sure!

SHORTBREAD
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
2 cups flour
1/2 tsp kosher salt
Extract of flavoring, if desired (about 1 tsp of regular extract)

In a large  bowl cream the butter and sugar together until smooth.
If using extract or other add in, mix in at this point.
Add the flour and salt and mix just until incorporated.
Roll or pat dough into an 8 or 9 inch square.
Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
Pierce with a fork a few times in each piece.
Cover and chill for at least 2 hours.  Place on a baking tray  lined with silicone mat or parchment paper with a little space between each cookie.
Bake at 350 degrees for 12-15 minutes and BARELY browned.

Shortbread

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1/2 tsp kosher salt
  • Extract of flavoring, if desired (about 1 tsp of regular extract)

Instructions

  • In a large bowl cream the butter and sugar together until smooth.
  • If using extract or other add in, mix in at this point.
  • Add the flour and salt and mix just until incorporated.
  • Roll or pat dough into an 8 or 9 inch square.
  • Score into fingers about 1 1/2 inches by 2 1/2 inches in size.
  • Pierce with a fork a few times in each piece.
  • Cover and chill for at least 2 hours. Place on a baking tray lined with silicone mat or parchment paper with a little space between each cookie.
  • Bake at 350 degrees for 12-15 minutes and BARELY browned.
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