Button Shortbread
These are delicious and incredible. The recipe basically contains just enough flour to hold the butter together. You can also make these cookies "slice and bake" by dividing the dough in half and rolling the halves into logs. Chill until firm, then slice and bake. Either way, these cookies are perfect along with ice cream or a cup of tea. And, since they are so very indulgent, it’s good to know they freeze exceptionally well in an airtight container. To sandwich some of them with chocolate, melt a handful of chocolate chips in the microwave. Using an offset spatula, spread some of the melted chocolate on one shortbread cookie. Press a second one on top. Eat immediately. Well, they will last, but you will want to eat it immediately.
Servings: 3 dozen
Calories:
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners’ sugar, more for flattening the cookies
- 1/2 teaspoon pure vanilla extract
Instructions
- Heat the oven to 350 F. Line 2 cookie sheets with parchment paper or nonstick silicone baking sheets. Set aside. Sift together the flour and salt. Set aside. In the bowl of a mixer using the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 1 minute. Add the flour mixture and vanilla; beat until just combined.
- Using a small ice cream scoop, portion the cookies about 2-inches apart on the prepared sheet pans. Dip a smooth glass in confectioners’ sugar. Press to flatten to about 1/4-inch thick. Using a wooden skewer, make 4 holes in the center of a cookie so that it resembles a button.
- Transfer the cookie sheets to the refrigerator and chill until firm, about 30 minutes. Bake until the cookies are pale golden brown, about 15 minutes. Let cookies cool slightly on the cookie sheet then transfer to a rack to cool completely. Store in an airtight container up to 7 days.