Classic Shortbread Cookies

Ingredients

Servings: 24

• 1 cup (227g) unsalted butter, softened
• ½ cup (100g) sugar
• 1 tsp vanilla extract
• ½ tsp Diamond Crystal Kosher salt
• 2 cups all purpose flour

Instructions

1. In a bowl, beat the softened butter, sugar, vanilla, and salt with a hand mixer until pale and fluffy, about 2 minutes.
2. Add the flour and mix.
3. Preheat the oven to 350F. Line a baking sheet with baking paper.
4. Form the cookies: cut-out, slice-and-bake, thumbprint-and-add-jam, have fun :)
5. Bake for about 20 minutes, or until the edges are light golden brown (for thickness of about 1cm). The baking time will depend on how thick the cookies are.
6. Cool and enjoy!

Tips

• NOTE: The salt amount is for Diamond Crystal Kosher Salt. If using any other salt, reduce the amount to ¼ tsp.
• Shortbread cookies can be stored in airtight container on the counter for up to 1 week. It's hard to believe they get even better, but the buttery flavor improves over time.
• For slice-and-bake cookies, shape the dough into a log, seal in the plastic wrap and place it in the refridgerator for one hour before baking.

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