Shortbread cookies are great as a classic year-round cookie to eat as is, to doctor up with chips, roll out thin and ice, but also for these are a must for Christmas baking. This is the perfect go-to cookie recipe creating a buttery, crumbly, and delicious treat with every batch!
Prep Time: 10 minutes
Refrigeration Time: 1 hour
Cook TIme: 15 – 20 minutes
Yields: about 24; 3-inch cookies
Servings: 9 – 18
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla extract together until light and fluffy, about 3 minutes. Add the egg yolk, but reserve egg white for the egg wash. Mix until egg yolk is well combined.
In a medium bowl whisk together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to come together.
Turn the dough out onto a lightly floured work surface. Divide the dough in half and shape into two 3-inch diameter smooth log. You may need to flour your hands so it’s easier. Wrap the log in plastic wrap and chill for at least an hour.
Preheat the oven to 350°F.
Meanwhile, line a baking sheet with parchment paper or a slip pat mat. Set aside.
Remove logs from the fridge. Slice each log into about 12 evenly thick cookies and place on the prepared baking sheet. Brush the cookies with whisked egg white and sprinkle with sugar.
Bake the cookies for 15-20 minutes or until slightly golden brown around the edges. Allow to cool completely before serving. Enjoy!
Bake for 20 to 25 minutes, until the edges just begin to brown. Allow to cool to room temperature and serve.
Rad Tip: Press dough into a greased 8-inch x 8-inch pan and bake as directed. When it comes out of the oven, slice into pieces and allow to cool completely. Remove and enjoy as bars. Perfect served with a fruit compote as a perfect shortcake alternative
Rad Remix: If you like buttery almond cookies Substitute half of the vanilla extract for almond extract and after sprinkling the cookies with granulated sugar add unroasted sliced almond slivers.