Buttery Homemade Shortbread CookieVeg

1

In a stand mixer or large bowl, beat the softened, room-temperature unsalted butter until smooth and creamy.

2

Be careful not to whip it on high for too long, as you want to avoid adding too much air.

3

Add the vanilla extract, powdered sugar, and salt.

4

Mix until just combined, ensuring you scrape down the sides of the bowl to incorporate everything evenly.

5

Gradually add the all-purpose flour while mixing on a low speed.

6

It is important to measure your flour accurately using a scale or by leveling off your measuring cup to avoid a dry or crumbly texture.

7

Continue mixing just until the dough comes together.

8

It may look quite dry and crumbly at first, but keep mixing until it binds properly.

9

Turn the dough out onto a clean surface and shape it into a rectangular prism or a log.

10

Wrap the dough in plastic wrap or waxed cloth. Refrigerate for at least one hour to allow the dough to firm up, which makes slicing much easier.

11

Preheat your oven to 350°F. Once the dough is firm, slice it into 1/2-inch thick pieces using a sharp knife.

12

Transfer the slices to a rimmed baking sheet, leaving about an inch of space between each cookie for air circulation.

13

Use a fork or a skewer to poke small dots or create a pattern on the surface of each cookie, which helps them bake evenly.

14

Bake for about 10 minutes, rotating the pan halfway through.

15

The cookies are done when the bottoms start to take on a light golden color. Let them cool, and enjoy.