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Classic Shortbread Cookies


2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup plus 2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter,room temperature,cut into chunks

1 teaspoon water


Preheat the oven to 375 degrees F.

Add the flour, salt, and powdered sugar to a food processor and pulse to combine.

Add in the vanilla, the butter and the 1 teaspoon of water.

Pulse together just until a dough is formed.

Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long.

Tightly twist each end of the wrap in opposite directions.

Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks and arrange on nonstick cookie sheets, 2 inches apart.

Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process.

Remove from the oven and let cool on the cookie sheets for 5 minutes.

Tansfer to wire racks and cool until room temperature.

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month.