Buttery Shortbread Cookies

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Cookies | July 24, 2017 | By

Hey guys!! It’s been awhile. Here’s why- 

A few weeks ago my best friend in the whole world got married to the man of her dreams. It was an incredible wedding, and also made for a very hectic few weeks! 

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Also, I just spent an amazing week in Seattle at a conference with some of my favorite co-workers! The conference was so good, and I got to meet some of my SEO heroes, which was so exciting. 

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Anywho, today I’m keeping things simple. I’ve only been back home from Seattle for a couple days, and somehow still feel exhausted, so I’m taking the easy road on this one. Still though, this recipe is a great one to have in your back pocket. 

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Shortbread cookies are buttery, lightly sweet, and they don’t have any eggs which means a few things- one is that if you are out of eggs, it’s ok. Two is that if you’ve got kiddos, this dough is a bit more safe to eat raw, plus you can roll and cut it into shapes!

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I feel like shortbread cookies are pretty elegant honestly. You can flavor them with anything- vanilla, lemon, almond, thyme, rosemary, honey- literally anything you like. I’ve chosen vanilla with a hint of lemon extract for this go around. 

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Experiment with them, bake em up, enjoy em anytime guys! 

Buttery Shortbread Cookies

Ingredients

  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt

Instructions

  • In a large bowl, beat together the butter and powdered sugar until smooth.
  • Beat in the vanilla extract and lemon extract, or the flavorings of your choice.
  • Beat in the flour and salt until a soft dough forms.
  • Divide the dough in half, and form each half into a disk. Wrap each disk in plastic wrap, and chill for 30-45 minutes. (I know chilling dough sucks, but it does matter for this one, I promise!)
  • Preheat your oven to 325 degrees, and line a baking sheet with parchment or a non-stick sheet.
  • Roll one half of the dough out to about 1/4 inch-1/2 inch thick, and cut into your desired shapes.
  • Bake for 10-12 minutes, or until the edges are just golden. Cool and serve!
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