Shortbread Cookies
Ingredients
The dough
-
8
ounces
unsalted butter
-
1
cup
confectioner's sugar
-
1
teaspoon
vanilla extract
-
2 ⅓
cups
all-purpose flour
-
1
teaspoon
kosher salt
-
2
tablespoons
milk
Optional toppings
-
6-7
ounces
semisweet chocolate
-
1
teaspoon
oil
-
to taste
lemon zest
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the butter and confectioner's sugar until fluffy, then add vanilla extract.
- Incorporate flour and salt, mixing on low speed until combined.
- Gradually add milk until the dough comes together.
- Divide the dough, flatten into discs, and refrigerate for about 20 minutes.
- Roll out the dough to ¼-½ inch thick and cut into shapes.
- Transfer cookies to the baking sheet, leaving space between them.
- Bake for 13-15 minutes until edges are lightly browned.
- Let cookies cool completely before serving or dipping in chocolate.
- To dip in chocolate, melt chocolate in the microwave, then dip the cookies and let them set on parchment.
Nutrition Facts (estimated)
Servings
12 - 15 cookies
Calories
226
Total fat
16g
Total carbohydrates
19g
Total protein
3g
Sodium
197mg
Cholesterol
41mg
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