Melt-in-Your-Mouth Shortbread Recipe

4 stars
4.44 (15)
Melt-in-Your-Mouth Shortbread Recipe
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40mins
Category:
Recipe by Administrator
Published on January 27, 2024

Indulge in the heavenly flavors of this melt-in-your-mouth shortbread recipe. With a buttery texture and delicate crumble, these cookies are perfect for any occasion. They are easy to make and require minimal ingredients, making it a great recipe for beginners. Enjoy these irresistible treats with a cup of tea or package them beautifully as a homemade gift.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms.
  6. Transfer the dough onto a lightly floured surface and gently knead it until it comes together.
  7. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up.
  8. Roll out the chilled dough to a thickness of about 1/2 inch.
  9. Using a cookie cutter, cut out desired shapes and place them on a parchment-lined baking sheet.
  10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely before serving.

Interesting Facts

  • Shortbread originated in Scotland and was traditionally made with just three ingredients: butter, sugar, and oats.
  • The name 'shortbread' comes from the term 'shortening,' which refers to the high fat content in the recipe.
  • Shortbread is known for its crumbly texture, which is achieved by using a low protein flour and a high ratio of butter to flour.