Shortbread cookies are baked at a low temperature (325°F) to avoid browning. When cooked, they are nearly white or a light golden brown. They may be crumbly right after baking, but they will become firmer after cooling.
Ingredients;
- 1 cup salted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
Instructions;
- Mix softened butter, powdered sugar, and vanilla just to combine.
- Gradually add flour and mix to combine. Do not mix too much. The mixture will look crumbly. Knead it just a few times with your hands to come together. Form a disk, wrap it with plastic wrap and chill for 45-60 minutes.
- When ready to bake, preheat the oven to 325°F and line baking sheets with parchment paper.
- Roll the dough 1/3 -1/2 inch thick and cut into desired shapes. You can use a pizza cutter or a sharp knife and cut into rectangles.
- Arrange the cookies onto the baking sheet, leaving at least a 1-inch space between them.
- Bake at 325°F until the edges are lightly golden brown (18-20 minutes).
