| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 24 cookies |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 24 cookies |
Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar (plus extra for sprinkling)
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 201 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 26 mg |
| Serving Size | 1 of 24 servings |
| Calories | 201 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 26 mg |
Reviews
BEST shortbread i’ve ever had, ever made. Thank You Ina! Made exactly as written.
Already planning my next batch
Already planning my next batch
Looks uh mazing. Can’t wait to bake these thank you Ina
These are delicious. My husband doesn’t like sugar cookies, so these were a fantastic find to use for my Christmas cookies. I accidentally made these too thin (about 1/4”) but didn’t adjust the bake time on the first tray. Whoops! They burned. For the second and third trays I dropped the bake time to 13 minutes. Delicious, and my accidentally too thin approach yielded 36 cookies. Since I made them for Christmas, I used red and white sugar sprinkles for the sugar and added green food coloring to the glaze on my tree and star shaped cookies.
This recipe was amazing! I made them into Christmas cookies for my family and sprinkled colored sugar. Everyone loved it!
Perfect!!! I’m not the greatest cookie baker and this recipe was amazing! So easy and the cookies turned out great! I only left them in the oven for 15min.
So simple and perfect in every way
PERFECT RECIPE! YEAH, INA!
I did change the recipe in one respect, I made it LEMON SHORTBREAD COOKIES instead of VANILLA. I added no VANILLA and added 1 TBSP LEMON juice and 1 tsp LEMON zest.
I also frosted the cookies with LEMON FROSTING and M AND M’S for decoration.
Yum!
This is my husband’s new favorite cookie. Very easy and so delicious!
I like it it was easy
Outrageous ❤️❤️❤️