Shortbread Cookies

These wonderful little cookies are not only easy to make but they are so good. I love making thumbprint cookies around the holidays with this dough and I also like to make shortbread cookies and dip them in chocolate. These cookies are so versatile and great for any season. I will leave some versions of how I like to switch this cookie batter up for multiple different cookies in the notes section at the bottom of the recipe.

Let’s make some cookies.

INGREDIENTS:

3 Sticks Of Butter – unsalted
1 C. Sugar
1 Tsp. Flour
1/2 Tsp Kosher salt ( Use half the amount if you use fine salt)
1 Tsp. Vanilla Extract

DIRECTIONS:

1. Combine the butter and sugar in a stand mixer fitted with a paddle attachment and mix until combined.
2. Add the salt and vanilla and mix again until well combined.
3. Add the flour 1 cup at a time until the flour is well incorporated. This is a stiffer dough so be patient. It will come together.
4. Cover with plastic wrap once the dough is combined, and chill for 30 minutes. If you are making thumbprint cookies only chill the dough for 10 minutes. Preheat the oven to 350*.
5. Turn the dough onto a well-floured board or counter and roll the dough out to 1/4 inch thick. At this point, you can cut out any design you want or like. If you are making thumbprint cookies, use a 2 tbsp scoop, scoop out the dough, and roll it into balls. Place the cookies on a parchment paper-lined cookie sheet about 2 inches apart. For the thumbprint cookies, use a 1/2-inch round measuring spoon and dip the backside into flour. Gently press the spoon into the center of the cookie to make an indention. Fill the indention with 1/2 tsp of your favorite jam, jelly, or marmalade.
6. Bake for 20 to 25 minutes or until pale golden. Remove and let cool on the pan for 10 minutes. Place on a wire rack to cool completely.

• Store in an airtight container in the fridge for up to 1 to 2 weeks.
• For a glaze, you can mix some powdered sugar and either milk, cream, or water together until smooth and drizzle over the top of the cookies.
• Dip the cookies into melted milk chocolate, white chocolate, dark chocolate, or semi-sweet chocolate for a bit of chocolate flare. It is so good.
• Melt some chocolate in a bowl with 2 tbsp of cream and 1 tbsp of coconut oil until smooth. Let the mixture cool to room temp. Scoop out some of the mixture, place between 2 cookies, and gently press together. This is so good. I also dip these in chocolate because why not.
• Add some dried orange peel to the dough for a nice little pop of flavor.