Shortbread Cookies

A classic cookie recipe! They're deliciously buttery and rich, lightly sweet, nicely crisp and perfectly tender. They're made with only FIVE ingredients and optional (but highly recommended) chocolate! 

Ingredients

• 1 cup (226g) unsalted butter, cold, diced into tiny cubes
• 1/2 cup (100g) granulated sugar*
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 3/4 cups (248g) unbleached all-purpose flour** (scoop and level to measure)
• 8 oz. semi-sweet chocolate, chopped (optional)

Instructions

1. Add butter and sugar to bowl of stand mixer. Sprinkle salt around into bowl. Set mixer on medium-low speed and blend until combined.
2. Add vanilla and blend mixture until well combined (butter should be evenly blended in), scrape down bowl as needed.
3. Pour in flour and mix until combined.
4. On a floured surface, roll dough out 1/3-inch thick. Cut into squares or rectangles (using a cookie cutter or knife. I did about 3 by 1-inch rectangles here).
5. Transfer to ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.
6. Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.
7. Bake one sheet at a time in center of oven until cookies are just set about 13 - 16 minutes. Tip: around 9 minutes if your cookies are spreading uneven on edges you can remove from oven and use a butter knife to scoot spread portion back in and even out their edges.
8. Let cool on baking sheet 15 minutes. Then transfer to a wire rack to cool. Repeat with second baking sheet.
9. If opting to use optional chocolate finish: Place chocolate in microwave safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
10. Dip cooled cookies about halfway into chocolate, lift cookie then run bottom side of cookie along inside bowl edge to remove excess chocolate. Transfer to parchment paper lined baking sheets then refrigerate to set.

Notes

*If you want them a little sweeter you can use 2/3 cup sugar.

**If you are at high altitude or if your cookies are normally prone to spreading then add and extra 2 - 3 Tbsp flour.

VARIATIONS

• Try with other extracts such as almond (you'll only need about 1/2 tsp), coconut, maple, coffee, rum extract etc.
• Add citrus zest. Lemon or orange is delicious.
• Mix in finely chopped nuts.
• Add mini chocolate chips.
• Season with spices such as cinnamon or pumpkin pie spice.
• Blend in sprinkles, like I did here.
• Sprinkle with coarse sugar before baking.
• Decorate with royal icing (like the Christmas tree design above).
• Prick the cookies with a fork for a classic shortbread appearance.
• Dip in white chocolate or milk chocolate instead of semi-sweet. Finish with festive sprinkles.

Source cookingclassy.com

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