Shortbread. Yummy and delicious shortbread. Flaky, cumbly, buttery shortbread. Mmmm.
I am going to make an admission to you folks. This is the first time I have made shortbread cookies. To me shortbread was always something my grandma had around her house for me to eat. I loved it, but never thought of making it.
I have a second admission. I made my shortbread cookies last night while my hair was French braided. That was first time I have ever worn my hair in French braids. I really think I have grown a lot this week.
So let’s talk about shortbread.
Not only do we have Scottish people to thank for kilts and Monarch of the Glen (great show, you should totally watch it on Netflix) but we can also thank them for shortbread. It came from a yeast bread they used to make. They replaced yeast with butter and shortbread was born; I imagine there was an angel choir and a bright light involved.
Traditional shortbread only needs 3 ingredients, one part sugar, two parts butter, and three parts flour. Easy peasy lemon squeezy. Modern recipes have some variations and texture and taste can be altered easily. This is another reason why shortbread is the best thing on the planet.
So, you can find the recipe below, the step-by-step here, and the pictures here. Enjoy!
2 cups flour
¼ tsp. salt
1 cup butter (softened)
½ cup powdered sugar
1 tsp. vanilla extract
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Whisk together flour and salt. Set aside.
With mixer beat butter until creamy, add sugar and beat until smooth. Add vanilla and mix.
Mix in flour by hand until just incorporated.
Flatten into disk, wrap with plastic wrap, and chill for 1 hour.
Roll ¼ inch thick and cut with cutter. Place on parchment lined cookie sheet.
Preheat oven to 350 and chill cookies for another 15 minutes.
Bake for 8-10 minutes.
