My little S was sick last weekend. Once she got her appetite back... I wanted to make a "feel good" cookie for her to snack on. There is just something comforting about shortbread. I love the simplicity of the ingredients... I love the crisp and flaky texture. Whenever I have a hankering for shortbread, or know someone who needs a good pick-me-up.... these are the answer.
Recipe for Shortbread
Adapted from Ina Garten
- 3/4 pound unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 --inch circle shaped cutter. Place the cookies on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.