Name: Easy Shortbread Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 cup unsalted butter (softened to room temperaturre); ⅔ cup granulated sugar (plus 1 tbsp for dusting cookies); 1 teaspoon vanilla extract; ¾ teaspoon salt; 2 cups all-purpose flour

Prepare an 8×8 baking dish by lining it with parchment paper leaving 1 inch overhang on each side. This will allow you to easily lift the parchment paper and cookies out of the dish when they are ready. Set the prepared dish aside.

Using a stand or hand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla, and salt, on low speed until all ingredients are combined. Then scrape down the sides with a spatula and increase to medium speed for 2 minutes.

1 cup unsalted butter, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, ¾ teaspoon salt

Add the flour and mix on low until the dough is crumbly. You may need to stop the blender and scrape down the sides with a spatula to ensure all of the ingredients are combined. Do not overmix.

2 cups all-purpose flour

Add the dough to the prepared baking pan. Lightly press the dough down with a spatula until it evenly fills the pan. You will want to ensure the dough is evenly distributed in the pan and flat. You can use the back of the spatula to flatten the surface of the dough and push it to the corners.

Use a fork to lightly prick the surface of the dough, ensuring the pricks are evenly spaced. Cover and refrigerate for 30 minutes.

While the dough is chilling, preheat the oven to 325ºF (165ºC). Make sure the rack is in the center position of your oven.

Once the oven is preheated and the cookies are chilled, bake for 30-35 minutes. Check on the cookies and they are ready when the surface and edges are golden brown.

Take the cookies out and cool on a wire rack for 10-15 minutes. While the cookies are still hot, use a sharp knife to cut them into rectangles of desired size. You can sprinkle the surface with granulated sugar if you desire.

Let the cookies cool completely in the pan and then carefully lift them out using the parchment paper overhang. You may need to carefully cut the cookies again to ensure smooth edges and easy separation.

Serve and enjoy!

Easy Shortbread Cookies