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Shortbread Cookies
A funny story about why I took on the challenge to make Shortbread cookies. My mother, when she was in her late teens tried to make shortbread cookies for my Aunty Yvonne and my Aunty’s boyfriend, Howard. Apparently the cookies did not turn out so great and he forever teased my mom about her Shortbread cookies. Thanks to that story I’ve ALWAYS been afraid of trying to make them. However, I think I gave this recipe justice and my Uncle would have loved these. This blog is dedicated in his memory and my mom for trying to make an attempt to become the next Betty fucking Crocker!
Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 cup sugar, extra for sprinkling
- 1 1/2 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl, mix 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 and kneed dough until it starts to come together. Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes. Do not chill longer as it will harden dough, making it a poor baking texture. If you are refrigerating it longer- let dough sit out until soft.
Roll the dough 1/2-inch thick and cut with a pasta cutter or pizza wheel.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature, before removing from baking sheet.
