Shortbread Cookies

The cookie of all cookies. Shortbread Cookies! There is something special about the texture a good shortbread cookie has. If you are a fan of shortbread, you will love these delicious, buttery cookies! They are so easy to make and have the best texture! Make them for your next holiday cookie tray.

I am a HUGE fan of shortbread. I will choose plain jane shortbread over any dessert any day. The soft buttery crumb of shortbread makes these cookies so irresistible. These are probably the only cookies that I prefer not to be chewy. I love them plain, with chocolate, nuts or any way I can get them. They are that good!

This recipe is extremely easy to make. The dough can be made up to 4 days in advance and kept in the refrigerator. Or you can also freeze the uncooked dough, which is something I like to do with half of the dough when I am making this recipe for just a treat at home. This recipe does make a lot of cookies, which makes it perfect for your Christmas cookie tray, or even for Christmas gifts.

Ingredients Needed

• Butter - Real, unsalted butter. Do not use butter with oil in it, the best flavor and texture comes from real butter.
• Granulated sugar
• Powdered sugar - using powdered sugar helps the shortbread cookie achieve its delicate, melt in your mouth texture.
• Salt
• Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
• Almond Extract - This is optional. I like to use it to add just a hint of almond flavor. You can use more if you want a stronger almond flavor.
• All-purpose flour
• Water - Just enough water to help the dough come together.
• Egg white - The egg white acts like a glue to make the turbinado stick to the cookie dough.
• Turbinado - (Sugar in the raw) this is purely for decoration. These cookies are perfect with or without the sugar around the edges.

How to Make Shortbread Cookies

1. In the bowl of a mixer combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.

2. Mix in the salt, vanilla extract and almond extract. Mix until fully combined.

3. Now add in the water and all of the flour, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.

4. Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.

5. Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours.

6. Unroll one of the cookie logs and place the parchment on a sheet tray.

7. Brush with the egg white and roll in the turbinado.

8. Using a serrated knife, slice the dough into 1/4"-1/2" pieces. Place on the baking sheet and refrigerate for 20 minutes.

9. Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!

Slice or Cut Out Shortbread Cookies

Another great thing about this recipe is that it works two ways. 1. The first way is to roll the dough into logs and slice the cookies. 2. The second way is to roll the dough out (1/4"-1/2" thick) and cut it out with your favorite cookie cutters. Either way, the cookies will turn out fantastic.

Here are a few of my favorite products to use in the kitchen: