Shortbread Cookies

After a bit of a hiatus, I’m back, just in time for holiday
baking. Now that I have three able-bodied littles to help me in the
kitchen, I thought an easy cookie would be the perfect treat to
kick the blog back off.

It’s a great cookie to make with kids who are younger because
it’s super simple, and best of all it involves no eggs. So, if
they sneak a lick of the spoon, no harm done.

One of the best
shortbread cookie
recipes comes from the queen herself, Ina
Garten.

What you’ll need:

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

What to do:

Preheat your oven to 350 degrees. Mix all of your dry
ingredients in a bowl.

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Then, add your butter and vanilla extract. Mix everything
together until the dough forms.

Wrap the dough in plastic wrap and place into the fridge for
20-30 minutes. This is absolutely necessary, if you do not then
your cookies are more likely to burn.

Take the dough out of the fridge and remove from the plastic
wrap. Roll out to about 1/2 inch thick. If it’s a bit sticky, you
can always use a light dusting of flour.

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Use your favorite cookie cutter. I personally went with a simple
tree.

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I recommend baking these on parchment paper.

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Place into the preheated oven. I recommend starting to check on
them at around 16-18 minutes, especially if your oven runs hot.
They should be baked between 20-25 minutes.

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Remove from the oven, cool, and enjoy! They also taste great
drizzled with or dipped in chocolate.

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