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Ingredients
- 3/4 pound unsalted butter at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups flour
- 1/4 tsp kosher salt
Details
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 350 degrees
In the bowl of an elecric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shpate into a flat disk. Wrpa in plastic and chill for 30 minutes.
Roll the dough 1/2 inch think and cut with a 3 inch heart shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to bown. Allow to cool to room temperature.
NOTE: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
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