INGREDIENTS
10 tbsp unsalted butter unsalted butter, at room temperature 142g
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour 180g
1/2 teaspoon kosher salt optional
INSTRUCTIONS
Preheat to 350 degrees.
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners sugar and salt; mix until combined.
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
Use a fork or skewer to indent a pattern onto the top.
Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
Transfer to a wire sheet to cool.
Old Shortbread Recipe
#from-old-recipes
Oven: 300F
Ingredients:
1 c. butter (softened)
1/2 c. sugar
2 c. flour
Cream butter and sugar, mix in flour gradually. Press/spread mixture into greased 13x9x2" pan. Bake for 30-40 minutes or until golden brown. Remove from oven, and use a fork to poke holes in the product, cut out the shape you want the cookies to be in, let cool.
