Ingredients
1 c. (2 sticks) butter, softened
1 c. powdered sugar
1 tsp. pure vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
1 egg white mixed with 1 tbsp. water
Coarse sugar, for sprinkling
Preparation
Step 1Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough. Wrap in plastic wrap and refrigerate for 30 minutes. Step 2On a floured surface, roll dough out into an 8"-x-8" square, about ½” thick. Use a bench knife to guide edges of dough into a neat square shape. Step 3Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with coarse sugar and bake until lightly golden and set, 18 to 20 minutes.
Our classic recipe is great as is, but one of the best parts about shortbread is that you can infinitely adapt it. Feel free to use our basic formula as a base and take if from there. Here are just a few fun variations to try out. CITRUS Add about 1 tablespoon of lemon or orange (or both!) zest to the dough with your butter to make a slightly tart cookie SAVORY Leave out the vanilla and trade the sugar for grated Parmesan and add some freshly cracked black pepper. It makes a delicious appetizer or snack! ALMOND Instead of vanilla extract use 1/2 teaspoon of almond extract. If you want some crunch, add 1/4 cup of finely chopped almonds or pecans crunch too! CHOCOLATE Replace 1/2 cup of flour with 1/2 cup of cocoa powder for the chocolate lovers in your life. Editor’s Note: This recipe was tested and updated on September 10, 2020 after noticing comments about the cookies not being sweet enough.
