Dessert: United States – Buttery Vanilla Shortbread Cookies

Serving Size: 24

Approximate Time

Prep 15 min

Cook 14 min

Total 30 min

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, room temperature
3 / 4 cup (90 g) powdered sugar
2 cups (240 g) all-purpose flour
2 tbsp (16 g) cornstarch
1 / 2 tsp fine salt
2 tsp pure vanilla extract
2–3 tbsp coarse or granulated sugar, for sprinkling (optional)

Instructions

In a large bowl, beat the softened butter and powdered sugar with a hand mixer until smooth and creamy, about 1–2 minutes. Mix in the vanilla.
In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms; it may look crumbly at first, but it should come together when pressed.
Divide dough in half. Shape each half into a 2-inch diameter log. Wrap tightly in plastic and chill until firm, 1–2 hours (or freeze 25–30 minutes for a quick chill).
Preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper.
Slice the chilled logs into 1/3-inch thick rounds and arrange 2 inches apart on the prepared sheets. If desired, lightly sprinkle the tops with coarse or granulated sugar.
Bake for 12–16 minutes, until the edges are set and just barely turning pale golden; the cookies should not brown deeply.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store airtight at room temperature for up to 1 week or freeze up to 2 months.