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Scottish Shortbread Cookies

Prep Time20 minutes
Cook Time20 minutes
Chilling Time1 hour
Total Time1 hour 40 minutes

Ingredients

  • 1 lb unsalted butter at room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tsp kosher salt
  • 3 3/4 cups all purpose flour

Instructions

  • Place the butter, vanilla, salt, and powdered sugar in the mixing bowl of a stand mixer. Beat with the paddle attachment on low until homogenous and creamy. Do not aerate. Scrape the bowl.
  • Add the four all at once and beat on the lowest speed until the dough just comes together. Wrap the dough in plastic wrap and chill until firm, about 1 hour.
  • Cut the chilled dough in half and roll between sheets of parchemnt paper, or on lightly floured surface, until it is 1/4" thick.
  • Bake cookies in preheated 375° oven for 15-20 minutes. They should be golden to bring out the richest flavor. Cool completely on the pan and then store airtight.

Notes

I leave the butter out for 12-24 hours before mixing the dough. The softer it is the better!