Shortbread Cookies

Serves: Makes 18-24 | Prep: 1 hr, 10 min | Cook: 10 min

Ingredients:

Shortbread Cookies:
1 1/2 cups all-purpose flour
1/4 tsp salt
1 cup butter, room temperature
1/2 cup icing/powdered sugar
1 tsp vanilla extract

Directions:
In a bowl mix flour and salt together.

In a mixer with a paddle attachment cream butter and vanilla together on high speed for 2-4 minutes, until light and fluffy. add powdered sugar and combine 30-60 seconds more, scrapping down the bowl as needed. Turn down the mixer speed to low and add the flour mixture, until combined. Place plastic wrap on to the work surface and place dough into the center, wrap up and place in the refrigerator for at least one hour to chill.

Preheat oven 350F/180C. Line two baking trays with baking paper.

On a well-floured surface with a well-floured rolling pin, roll dough out 1/2-inch thick. Cut out dough into shapes poke shape with a skewer or fork making any pattern you wish. Place cut cookies on to the prepared trays 1-inch apart. Bake for 10-12 minutes, until the edges are lightly brown. Transfer to a wire rack and cool completely.

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