| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 80 cookies |
Ingredients
- 1 cup butter
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 6 tablespoons cornmeal, plus more for coating
- 3/4 teaspoon salt
Instructions
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
Nutrition Facts
| Serving Size | 1 of 80 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 6 mg |
| Sodium | 17 mg |
| Serving Size | 1 of 80 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 6 mg |
| Sodium | 17 mg |
Reviews
They are the best shortbread cookies I’ve ever eat
I make them for all my friends and family