Shortbread Cookie-Martha Stewart

By Jem1214

Ingredients

• FOR THE SHORTBREAD
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour (spooned and leveled), plus more for rolling
• Mix in grated zest of 2 oranges and 1/2 cup dried cranberries (for variation)

Preparation

Step 1

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.

Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)

Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.