butter + sugar+ flour = shortbread cookies
… What’s not to love!
*Note: We found this recipe on the food network site. It’s Ina Garten’s recipe. Ina dips her shortbread cookies into melted chocolate, and, insanely good as that sounds, we have not done that.
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
In mixer, combine butter and sugar. Do not over mix. Add vanilla.
In bowl, stir together the flour and salt, then add this to the butter/sugar mixture on low speed until the dough comes together.
Turn the dough out onto a floured surface (we use a piece of parchment paper dusted with flour). Shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes.
While dough is chilling, heat oven to 350F.
When the 30 minutes are up and the dough is out of the refrigerator, roll the dough to 1/2-inch thickness. *Do not go beyond that!!!* Use a cookie cutter (we use a star shape) or simply use a butter knife to cut diagonal lines to form diamond shapes.
Place the cookies on ungreased baking sheets, or cookie sheets with silicone liners, or cookie sheets lined with parchment paper (that’s what we prefer).
Bake for 20-25 minutes. Edges will just begin to brown. Do not over cook!
Allow to cool at room temperature before enjoying.