About this recipe

Buttery, melt-in-your-mouth shortbread cookies made with just four simple ingredients. This time-tested Scottish classic delivers a perfectly crisp, crumbly texture with a rich, pure butter flavor. Elegant enough for a holiday cookie tin, easy enough for any weekend bake.

Instructions

1. 1

   Remove the butter from the refrigerator at least 30–45 minutes before baking so it can soften to room temperature. It should be soft enough to press a finger into easily, but not melted or greasy.

2. 2

   Preheat your oven to ![325°F]. Line two baking sheet with parchment paper and set aside.

3. 3

   In a large mixing bowl using a hand mixer (or in a stand mixer fitted with the paddle attachment), beat the softened butter and sifted powdered sugar together on ^[medium speed] for 2–3 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

4. 4

   Add the vanilla extract (if using) and beat for another 30 seconds to combine.

5. 5

   Add the all-purpose flour and salt. Mix on ^[low speed] until the dough just comes together and no dry streaks remain. Do not overmix — stop as soon as the dough forms. It will look slightly crumbly at first but will come together when pressed.

6. 6

   Turn the dough out onto a lightly floured surface and gently bring it together with your hands into a smooth, flat disc. Wrap it in plastic wrap and refrigerate for 30 minutes. This firms up the butter and prevents spreading.

7. 7

   On a lightly floured surface, roll the chilled dough out to about 1/4-inch thickness. For thicker, more classic shortbread, roll to 1/3-inch. Use a ruler or the edge of your rolling pin as a guide for consistency.

8. 8

   Cut into desired shapes using a sharp cookie cutters, knife, or a bench scraper for classic rectangular fingers. Re-roll the scraps once to cut more cookies. Place cut cookies 1 inch apart on the prepared baking sheet.

9. 9

   Use a dipping fork or bamboo skewer to prick the surface of each cookie 2–3 times. This is traditional and also prevents puffing during baking.

10. 10

    Bake one sheet at a time on the center rack for 15–18 minutes, until the edges are just barely golden and the centers look set and dry. The cookies should be pale — do not let them brown. They will firm up as they cool.

11. 11

    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They are fragile when warm. Cool fully before storing or serving.