Ingredients for Utterly Buttery Shortbread From The Cookie Book
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup superfine sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 large egg yolk
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How to Make Utterly Buttery Shortbread From The Cookie Book
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. (Use an electric mixer for best results!)
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and roll it out to 1/8 inch thickness.
- Use cookie cutters to cut out your desired shapes, or simply cut into squares or rectangles.
- Carefully transfer the cookies to the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
24g
Carbs
4g
