Shortbread Cookies
Classic Tea time cookies
Ingredients
- 1 +1/2 cup all-purpose flour
- 1/2 cup+ 2tbsp unsalted butter
- 1/2 cup granulated cane sugar
- 1 tsp vanilla essence
- 1/4 tsp sea salt
Instructions
- Slice the butter and place them in a large bowl. Combine sugar, salt, and flour with butter, and mix until a dough is formed.
- Make a rectangle-shaped dough slab. Cover and let it sit in the refrigerator.
- Cover and chill the dough for at least 2 hours.
- Next, slice the dough slab into 1/2 inch thick slices. place them on baking mat and let it sit in the refrigerator once again until oven is pre-heated.
- Preheat the oven to 350 deg F. Bake for 15 -18 mins or until edges turn lightly golden.
- Straighten the edges of the cookies using scrapper immediately after removing the cookies from the oven.
- Allow them to cool on a pan until the bottom is set, and then transfer to a wire rack.
- Serve at room temperature.
Notes
- I did not use a mixer for making the dough.
- Refrigeration is a very important step in making shortbread cookies. So do not skip the step.
- You can shape the cookies the way you want - round, rectangle, square.
- Double the recipe for more cookies.