My personal food indulgences are not usually in the form of a dessert. I prefer to bake sweets and give them away. Shortbread, however, make me weak in the knees. Wait. Correction. A perfectly balanced shortbread makes me weak in the knees.
What makes a shortbread perfect? It has just the right sweetness and a firm, buttery, melt-in-your-mouth texture.
Shortbread is not new to to me, or this little blog space. I have made several different kinds. For example, the Lavender Shortbread has become one of my go-to recipes. The Salted Caramel Shortbread was a popular one at my last school. The Orange-Rosemary Shortbread offered a lovely twist to a beloved biscuit. I have enjoyed them all. Even so, I have yet to make a recipe that made me stop in my tracks. Until now.
These little rectangle beauties had me at hello. Perfect (in my world).
2 cups all-purpose flour
1 tsp. baking powder
¼ tsp. fine sea salt
1 tsp.vanilla extract
1 cup butter, room temperature
¾ cup confectioners’ sugar
Preheat the oven to 325°F. Line baking sheets with parchment paper.
In a bowl, whisk the flour , baking powder, and salt; set aside.
In the bowl of an electric mixer, cream the butter until creamy. Add sugar and beat until smooth. Add vanilla. Mix in the flour mixture just until incorporated. Flatten the dough into a disk shape. On a lightly floured surface roll out the dough to ¼ or ½ inch thickness. Cut into preferred shapes with a cookie cutter. Transfer to prepared baking sheets and refrigerate for 10-15 minutes. Bake for 10 minutes, rotate pan, then bake another 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
Yield about 2 dozen cookies. Amount will depend on cookie size.
- A hand mixer can be used.
- Do not overbake!
- Flavoring can be adjusted according to preference. Almond works great, too!
- For variety, dip one end of each cookie in the melted chocolate.
- Shortbread cookies with keep in an airtight container for about a week or they can be frozen.