Shortbread is perhaps the easiest thing you’ll ever bake and it’s so good. It’s also a great basis for other cookies, like my Apple Cider Shortbread or Lemon Squares.
Here it goes:
- 2 cups (500g) butter, softened
- 1 cup (200g) white sugar
- 2 teaspoons vanilla extract
- 4 cups (360g) all-purpose flour
- 1 tsp salt
Preheat oven to 350 degrees F (180 degrees C). Mix butter, sugar and vanilla and stir until fluffy. Add flour and salt, mix well. Line 9×13 inch (22×33 cm) baking dish with parchment paper. Fill dish, flatten. Bake for 15-25 minutes (depending on your oven). Let cool and cut. Alternatively, use cookie cutters and bake for 8-12 minutes.
A few notes: parchment or baking paper is not the same as wax paper. Don’t use wax paper, it shouldn’t be used for baking at all and gets really messy, not to mention probably toxic. You can buy FSC certified unbleached parchment paper and I usually reuse it a few times when I make cookies (eventually it will break). For cakes I grease and flour my dish, but for cookies this is the easiest even if it may not be the greenest. You can use glass or metal for your baking dish, I use a glass cake form.