Ingredients for Aunt Dot's Shortbread Cookies
- 2 1/2 cups all-purpose flour
- Powdered sugar, for dusting (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup peach preserves
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How to Make Aunt Dot's Shortbread Cookies
- Combine all dry ingredients in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and vanilla extract until just combined. Do not overmix.
- Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
- Use a 2-inch cookie cutter or a knife to cut out cookies. Alternatively, roll dough into 1-inch balls.
- Place cookies on the prepared baking sheets.
- Press your thumb into the center of each cookie to create a small indentation.
- Fill each indentation with about 1/2 teaspoon of peach preserves.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
- Once cool, dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
294g
Fat
233g
Carbs
53g
