Ingredients

The following ingredients have 4 Servings
  • 1 cup softened, unsalted butter ((2 sticks))
  • ½ teaspoon vanilla extract
  • 3/4 cup confectioner’s sugar ((powdered sugar))
  • 2-1/4 cups all-purpose flour
  • ½ teaspoon salt
  • Granulated sugar for sprinkling

Instruction

  • In a large mixing bowl or bowl of a stand mixer, beat together the butter, vanilla, and powdered sugar on medium-high speed until light and fluffy, scraping down the sides as needed. Add the flour and salt to the creamed ingredients and mix on low until the dough is just combined. It will look a bit crumbly.
  • Turn the dough out onto a lightly floured work surface and bring the dough together to form a cohesive dough. Pat or roll the dough into an 8x8 square that is about 1/2 inch thick. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes.
  • Once ready to bake the cookies, preheat the oven to 325° and line a baking sheet with parchment paper.
  • Remove the chilled dough from the refrigerator and cut the dough into 2” squares. Place the cookies onto the prepared pan about 1 inch apart from each other.
  • Piece cookies with a fork or skewer, several times. Sprinkle with granulated sugar.
  • Bake until lightly golden and set, 18 to 20 minutes. Do not let cookies brown as they should be fairly pale in color.
  • Let cool to room temperature on the baking sheet and then remove to a baking rack or container.
  • Store the cooled shortbread cookies in an airtight container for up to 7 days at room temperature or in a freezer-safe container for up to 1 month.