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Shortbread Cookies

Shortbread Cookies (Matt approved)

2 cups butter, softened

1 cup white sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

4 cups all-purpose flour

Parchment Paper


Cream butter and sugar until fluffy. Stir in the vanilla. Add flour and salt and mix well. Roll out the cookie dough and cut the cookies out with your adorable cookie cutter.  Make sure you put a little extra flour on everything (Rolling pin, cookie cutter, etc) so it doesn’t stick as much. Put the cut out cookies on a cookie sheet lined with parchment paper.

To keep the cookies from losing their shape, put the cookie sheets (with the cut out dough on them) in the refrigerator for about 30 minutes before baking.

Preheat oven to 350 degrees. Bake the cookies for 10-12 minutes or until slightly golden brown.

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