Shortbread Cookies

MIXING METHOD

1. Cream butter, sugar, salt, and vanilla extract on high speed for 2 minutes. 

2. Add flour and mix on low speed until combined.

3. Divide into 1-2 packages, and let the dough rest in the refrigerator overnight. 

SHEETING & CUTTING METHOD

1. To sheet: allow dough to come up to room temperature until it is soft and pliable, but butter isn’t melting out. 

2. Sheet to 8mm, 10” x 14” - perfect size for 1/2 sheet with minimal trim.

3. Score and cut to 3.5” x 1.25”.

BAKE

• 250ºF · High Fan · 20 minutes

NOTES

• Sift confectioners sugar to avoid lumps in the dough.

• Bake time and temperature are suggestions.