Patterned Shortbread Cookies
Patterned Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 2
Beat in the vanilla extract until well combined.
⏱️ 1 min
- 3
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle.
⏱️ 2 min
- 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch. Use a floured rolling pin.
⏱️ 5 min
- 8
Using a 2-inch round cookie cutter (preferably with a fluted edge), cut out the cookies. Gently press a patterned cookie stamp onto the center of each cut-out cookie to create the decorative design.
⏱️ 8 min
- 9
Carefully transfer the patterned cookies to the prepared baking sheets, leaving about 1 inch of space between them.
⏱️ 2 min
- 10
Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be pale.
⏱️ 15 min•🌡️ 350
- 11
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Patterned Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 2
Beat in the vanilla extract until well combined.
⏱️ 1 min - 3
In a separate medium bowl, whisk together the all-purpose flour and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle.
⏱️ 2 min - 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch. Use a floured rolling pin.
⏱️ 5 min - 8
Using a 2-inch round cookie cutter (preferably with a fluted edge), cut out the cookies. Gently press a patterned cookie stamp onto the center of each cut-out cookie to create the decorative design.
⏱️ 8 min - 9
Carefully transfer the patterned cookies to the prepared baking sheets, leaving about 1 inch of space between them.
⏱️ 2 min - 10
Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be pale.
⏱️ 15 min•🌡️ 350 - 11
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min