This shortbread cookies recipe is simple, with just five ingredients and seven steps to the instructions. It makes for light and crispy shortbread cookies that everyone went crazy for!
- 10 tbsp unsalted butter softened
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cup all-purpose flour
In a large bowl, add butter vanilla extract and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter and then chill in the refrigerator 1 to 2 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife to cut 1/2 inch thick rectangles from the dough, then place cut cookies on the parchment paper lined baking sheet.
Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.TIP: Keep an eye on the cookies while they are baking. You don’t want these cookies browned at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
Remove from the oven and let cool 2 to 3 minutes on the baking sheet.
Transfer cookies to a wire rack to cool completely.
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Calcium: 5mg | Iron: 1mg