Recipe: Shortbread Cookies

Shortbread Cookies
adapted from The Barefoot Contessa Cookbook

Total Time: 1 hr 10 min
Prep 15 min
Inactive 30 min
Cook 25 min
Yield: 24 hearts

3/4 lb unsalted butter at room temperature
1 cup sugar, plus a little for sprinkling
1 tsp pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt


Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a desired cookie cutters. (I did small and large, both came out nicely.) Place the cookies on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Or, eat them hot like I did.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.
You can cut out the cookies days ahead and bake them the day you serve them. (Fancy, huh?)



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