Shortbread is my favorite “cookie.” Of course, in most of the world it is called a “biscuit,” and everyone knows that I love a biscuit!
Shortbread is like the blank canvas of cookies. It’s great by itself or dressed up with lemon curd, praline pecan topping, or dipped in chocolate. This version is light and flakey, not too sweet, and perfect to go with tea or coffee.
Shortbread
- Total Time: 1 hour 5 minutes
- Yield: 14 pieces 1x
Description
Shortbread is my favorite “cookie.” Of course, in most of the world it is called a “biscuit,” and everyone knows that I love a biscuit!
Ingredients
Units
Scale
- 2 sticks butter
- 3/4 cup powdered sugar
- 2 cups all purpose flour
- 1 tsp Kosher salt
- 1 tsp vanilla (optional)
- Cooking spray
Instructions
- Preheat oven to 325 degrees F.
- Generously spray pan with cooking spray.
- Mix flour, salt and sugar in large bowl. Cut butter into dry ingredients with pastry cutter until medium crumb texture. Add vanilla and continue to mix by hand until forms a loose dough.
- Press into greased 9 x 9-inch pan or shortbread pan. Prick the top with a fork. Bake at 325 degrees F for 40-45 minutes or until golden brown. Allow to cool in pan for 10 minutes before turning out. Cut into desired shape.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cookies
- Cuisine: American
Keywords: Shortbread, Cookies, Sweets, Tea Party Treats
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