This recipe may be used for all occasions, and it gave me the perfect chance to use one of my new cookie cutters. The dough was quite crumbly when I formed the disc, but worked well when I brought it out of the fridge. I was able to make 19 cookies from my dough and scraps, but the results will obviously change depending on which cookie cutters you decide to use. Ina Garten suggests dipping the shortbread in chocolate too. Enjoy!
Original recipe by Ina Garten
- 1 stick butter, at room temperature
- 1/3 cup sugar
- 1/3 teaspoon vanilla extract
- 1 cup plus 2 1/2 tablespoons all-purpose flour
- small pinch of salt
- colored sugar or melted chocolate for decorating
- In a medium bowl, use a whisk to combine the flour and salt. Set aside.
- In a large mixing bowl, use a wooden spoon to cream together the butter and 1/3 cup of sugar. Use an electric mixer to combine the flour mixture with the butter mixture.
- Once all the ingredients are incorporated, flatten the dough into a disc and wrap with plastic wrap. Put dough in the refrigerator for at least 30 minutes.
- When you're ready to make your cookies, preheat the oven to 350 degrees F.
- Roll the dough out to 1/3-inch thick. Use a cookie cutter to cut desired shapes. Place on a baking sheet lined with parchment paper.
- Bake for 16-18 minutes, until edges begin to brown.