Shortbread Cookies
Perfect for hosting, this rich, buttery, melt-in-your-mouth shortbread cookie recipe is easy to make and better to enjoy!
Recipe - Welcome
Shortbread Cookies
Prep Time74 Minutes
Servings24
Cook Time16 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract
1 3/4 cups all purpose flour
1/4 cup cornstarch
cookie stamps
Directions
- Preheat oven to 350° F.
- Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract and almond extract.
- Blend until smooth and the butter begins to lighten.
- Slowly add the flour and cornstarch. Blend until a dough forms.
- Wrap the dough in plastic.
- Let it rest for 30 minutes in the refrigerator.
- Remove the dough from the fridge.
- Roll the dough into 24 (1-inch) balls.
- Dip the cookie stamps in flour, dusting off the excess.
- Press each ball firmly with a cookie stamp, but not too much that it cracks the dough.
- Arrange 12 cookies on each baking sheet.
- Then, refrigerate for 12 to 13 minutes.
- Bake for 14 to 16 minutes or until edges begin to brown.
- Let cool for 5 minutes on baking sheets.
74 minutes
Prep Time
16 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Full Circle Market Vanilla Extract, Pure - 2 Fluid ounce
$9.99$5.00/fl oz
Simply Organic Almond Extract - 2 Fluid ounce
$4.49 was $4.99$2.25/fl oz
Brookshire's All-Purpose Flour - 5 Pound
$2.99 was $3.49$0.60/lb
Bob's Red Mill Cornstarch, Premium Quality - 18 Ounce
$3.49$0.19/oz
Not Available
Directions
- Preheat oven to 350° F.
- Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract and almond extract.
- Blend until smooth and the butter begins to lighten.
- Slowly add the flour and cornstarch. Blend until a dough forms.
- Wrap the dough in plastic.
- Let it rest for 30 minutes in the refrigerator.
- Remove the dough from the fridge.
- Roll the dough into 24 (1-inch) balls.
- Dip the cookie stamps in flour, dusting off the excess.
- Press each ball firmly with a cookie stamp, but not too much that it cracks the dough.
- Arrange 12 cookies on each baking sheet.
- Then, refrigerate for 12 to 13 minutes.
- Bake for 14 to 16 minutes or until edges begin to brown.
- Let cool for 5 minutes on baking sheets.