Here’s our recipe for a classic shortbread. I’ve sliced half the batch and used a Nordicware cookie stamp on the other half, just to show the flexibility of what is, undoubtedly, the butteriest cookie on the block. It’s a love story. Pure love.

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Classic Shortbread

A thick buttery biscuit. The perfect all-in-one treat.

Servings: 20

Ingredients

• 3½ cups all purpose flour
• ½ tsp salt
• 1½ cups unsalted butter room temperature
• 1 cup sugar
• 2 tsp vanilla

Instructions

• Sift the flour into a bowl, stir in the salt, and set aside.
• In a stand mixer fitted with a paddle attachment, or in a bowl with either a hand blender or a good old wooden spoon, cream the butter and sugar.
• Add the vanilla to the wet ingredients and mix to incorporate.
• Add the flour to the wet mix and process on low or stir until the dough comes together. If it still looks a bit grainy after a minute or two in the mixer, use your hands to gently form the dough into a ball.
• Divide the dough in two balls, wrap in plastic, and press each ball into a square-ish disc.
• Refrigerate for 30 minutes. [Dough may also be chilled for several hours or overnight but will need to be brought back to a pliable temperature by resting on the counter for 45 minutes to an hour before baking.]
• Heat the oven to 350℉ and line two cookie sheets with parchment.
• Between two sheets of parchment or waxed paper, either:

  A) Roll the dough into ½-inch thickness [that's right, 1/2-in thick!] and cut into 3½x1-inch rectangles with a pizza cutter OR cut with a sharp firm cookie cutter.

  OR

  B) Roll the dough into 1½-to-2-inch balls [about 2 tbs] and press flat with a glass OR with a floured cookie stamp, trimming the edges with a circular cookie cutter if desired.
• Place the cookies onto parchment lined cookie sheets.
• Optional: Poke shortbread rectangles or flattened discs with the tines of a fork.The cookies don't really need this for aeration, but it's a very classic look.
• Bake for 22-25 minutes, until the cookies just begin to turn golden on the edges.
• Place cookie trays on wire racks and cool for 3-5 minutes before removing the trays and allowing the shortbread to cool completely.*
• Enjoy!

Notes

I love this shortbread just the way it is! But, feel free to do a little zhuzhing by:

1. Gently dipping unstamped cookies in a plate or shallow bowl full of 1/3 cup granulated or translucent decorator sugar before baking, or by sprinkling that sugar on top of the cookies and patting in very gently
2. After baking and cooling, melt 4-6oz of white, milk, or dark chocolate, and dip one half of the cooke in the chocolate, followed by a snow of decorator sprinkles, if desired. Place on parchment until the chocolate sets.