Shortbread Cookies
16 servings15 min prep18 min cookEasy
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The Tale of Shortbread Cookies
Story updated
Shortbread originated in Scotland, evolving from medieval biscuit bread and refined by the 12th century; Mary, Queen of Scots is often credited with popularizing a version in the 16th century, though this is more legend than documented fact. Its simple butter, sugar, and flour recipe remains a Scottish culinary hallmark.
Ingredients
Scale:· 16 servings
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Instructions
- 1Preheat the oven to 325°F and line a baking sheet with parchment paper.
- 2Cream the butter, powdered sugar, and salt together until smooth and light.
- 3Mix in the vanilla extract, then gradually add the flour until a soft dough forms.
- 4Pat the dough into a rectangle about 1/2 inch thick and cut into bars or rounds.
- 5Place on the prepared sheet and prick each cookie a few times with a fork.
- 6Bake for 16 to 18 minutes, until the edges are just barely golden.
- 7Cool on the sheet for 10 minutes before transferring to a wire rack.
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