Classic Butter Shortbread (Print Version)

# Ingredients:

→ Cookie Dough

01 - 130 grams softened unsalted butter
02 - 60 grams white sugar (superfine works great)
03 - 1 teaspoon pure vanilla extract
04 - 180 grams all-purpose flour
05 - 1/4 teaspoon fine sea salt

# Instructions:

01 - Grab a baking sheet and line it with parchment paper. Toss your softened butter and sugar into your mixer bowl with the paddle attached. Beat everything on medium for about 2-3 minutes until it looks fluffy and light in color. Stop halfway through to scrape the bowl's sides and bottom. Pour in your vanilla and give it another quick mix.
02 - Sift your flour into the bowl and toss in the salt. Switch your mixer to low speed and beat just until everything comes together into a dough. It'll look a bit shaggy at first, but you'll know it's ready when it starts pulling away from the bowl sides and clumping in the center.
03 - Use your hands to press and squeeze the dough together until it forms one solid piece. Pat it down into a flattish round disc shape.
04 - Dust your work surface lightly with flour and roll the dough to about 1/2 centimeter thick (roughly 1/4 inch). If your dough feels too soft and sticky, just wrap it up in plastic and pop it in the fridge for 10-15 minutes until it firms up a bit. Don't let it get too hard though, or it'll crack when you roll it.
05 - Use your favorite cookie cutter to stamp out shapes from the rolled dough. Place each cutout onto your prepared baking sheet, leaving a little space between them.
06 - Gather up any leftover dough pieces and gently press them back together. Roll it out again and cut more cookies. You can repeat this process one more time if needed. Just be gentle and avoid overworking the dough. If it starts feeling dry from picking up flour from your counter, add a tiny splash of water to bring it back together.
07 - Once all your cookies are on the tray, grab a fork and poke holes in the top of each one. This keeps them from puffing up too much while baking. Feel free to make any pattern you like with the fork marks.
08 - Slide your tray of cut cookies into the refrigerator for at least 30 minutes, or until they feel firm to the touch. This step is crucial because it helps the butter solidify again, which means your cookies will hold their shape beautifully in the oven.
09 - While your cookies are chilling, heat your oven to 170°C (335°F). Once chilled, bake the cookies for 10-12 minutes until the edges just start turning golden. Let them sit on the tray for 10 minutes to set up, then move them to a cooling rack. Optional but delicious: dust them with sugar right when they come out of the oven while they're still hot.

# Notes:

01 - The raw cookie dough keeps beautifully wrapped tight in plastic wrap in your fridge for up to a week.
02 - Baked cookies stay fresh in an airtight container at room temperature for 10 days, or refrigerated for a week.
03 - For freezing: wrap the unbaked dough really well in plastic and store in a freezer container for up to 3 months. Thaw overnight in the fridge before using.
04 - You can also freeze baked cookies in an airtight container for 3 months. Just let them warm to room temperature before eating.
05 - Don't skip the re-rolling! You can safely re-roll the dough scraps twice to maximize your cookie yield.
06 - Dust your cookie cutters with flour before stamping to prevent the dough from sticking and distorting the shapes.
07 - The refrigeration step is non-negotiable unless you want misshapen, spread-out cookies all over your pan.
08 - Watch your baking time closely since every oven runs a bit differently. Even an extra minute or two can affect these delicate cookies.
09 - Get creative! Try adding chopped nuts, citrus zest, dried fruit, different extracts, warm spices, fresh herbs, tea leaves, or chocolate chips to customize your shortbread.

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