Shortbread cookies are an easy treat to whip up at a moment’s notice since all the ingredients are likely already in your pantry. This classic cookie has plenty of taste on it’s own but is especially well suited for dipping in afternoon tea like earl gray or english breakfast.
Makes 24 cookies
3 sticks unsalted butter (12 oz total) at room temperature
2/3 cup sugar (+ 1/4 cup for sprinkling)
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 1/2 cups flour
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugars together in a large bowl with an electric hand mixer. Add vanilla extract and blend just enough to combine.
Sprinkle salt evenly over the mixture, then blend in flour, 1 cup at a time until combined. Turn onto a pastry slab dusted with flour and form dough into a square shape 1/2 inch thick. Place on a plate and chill for 30-40 minutes.
Remove from fridge and turn onto marble slab. Run a chef’s knife through flour and then cut the dough into 2/3 inch wide strips. Cut each strip into 2″ chunks. (Each cookie should be roughly 1/2″ x 1/2″ x 2″).
Space cookie dough evenly on a non-greased cookie sheet and press a little sugar onto the top of each cookie. Bake for 25-30 minutes, until the bottoms turn golden brown. (Don’t let the sides and top turn golden brown unless you want a very crunchy cookie.) Remove from oven and transfer to a cooling rack. Brew your favorite cup of tea and enjoy!