Butter Shortbread Cookies

INGREDIENTS:

Makes 24–30 cookies

1 cup unsalted butter , softened (2 sticks)

1/2 cup powdered sugar , sifted

2 cups all-purpose flour

1/4 tsp salt

1 tsp vanilla extract (optional, for extra flavor)

Optional Add-Ins:

Zest of lemon or orange for a citrus twist

1/2 cup chopped nuts (e.g., almonds, pecans)

Sprinkles, chocolate drizzle, or coarse sugar for decoration

DIRECTIONS:

Step 1: Preheat the Oven

Preheat your oven to 300°F (150°C) . Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).

If using vanilla extract or citrus zest, mix it in at this stage.

Step 3: Add the Dry Ingredients

Gradually add the flour and salt to the butter mixture, mixing on low speed or by hand until a soft dough forms. Be careful not to overmix.

If adding nuts or other mix-ins, gently fold them into the dough.

Step 4: Shape the Cookies

Divide the dough into two portions for easier handling. Roll each portion into a log about 1 1/2 inches in diameter. Wrap in plastic wrap and chill for 30 minutes (optional, but helps with slicing).

Alternatively, roll out the dough on a lightly floured surface to 1/4-inch thickness and cut into shapes using cookie cutters.

Step 5: Bake

Slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.

For shaped cookies, transfer the cutouts to the baking sheet.

Sprinkle the tops lightly with granulated sugar or coarse sugar if desired.

Bake for 20–25 minutes , or until the edges are lightly golden. The cookies will still feel soft but will firm up as they cool.

Step 6: Cool and Decorate

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If desired, drizzle with melted chocolate or add sprinkles while the chocolate is still wet.