Ingredients
- 1 cup butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
Instructions
- Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
- shortbread cookies ingredients
- In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
- crumbly shortbread dough in a stand mixer bowl
- Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto prepared baking sheets.
- uncooked shortbread cookies spread out on a cookie sheet
- Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
- shortbread cookies on a wire rack and parchment paper
- Store in airtight containers for up to 5 days.