Buttery, melt in your mouth shortbread cookie.
- 2 cups of white flour
- 1/4 tsp salt
- 1 cup (2 sticks) of unsalted room temperature butter
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
6 ounces of dark or semi-sweet chocolate chips melted
6 ounces of white chocolate chips melted
Sprinkles or sugar pearls.
- Wisk or sift together the flour & salt.
- Place the 2 sticks of room temperature butter in a stand mixer mixing bowl.
- Mix the butter for 1 minute.
- Add the confectioner sugar a little at a time and mix for 2 minutes.
- Scrape the sides of the bowl as you go.
- Add 1 tsp of Vanilla
- Slowly add the flour mixture just until the flour is incorporated into the mix. (do not over mix)
- Turn out the dough onto a plastic wrap and form a ball.
- Refrigerate the dough for 1 to 2 hours.
- When ready to make the cookies preheat the oven to 350°.
- Place the dough on a clean counter or rolling pad with flour.
- This is the tricky part. If the dough is too cold it will crumble, if too warm it will be sticky.
- Have extra flour on hand but not too much as too much flour will make the cookies tough.
- Roll out the dough to about 1/4 of an inch thick and use cookie cutters to cut out heart shapes or any shape you want.
- Place the cookies on a parchment baking sheet and put them in the refrigerator for 10 to 15 minutes. This helps them hold their shape.
- Bake at 350° for 8 to 10 minutes or until the cookies are very lightly browned.
- Cool on a cooling rack.
If your dough does not mix it may be that the butter is not soft enough. I had to put my room temp butter in the microwave for 15 seconds to get it to mix and hold together.
Keywords: easy shortbread cookies