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Cut Out Shortbread Cookies

Shortbread cookies are a timeless classic, and this cut-out version is perfect for any occasion
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Servings 14 cookies

Ingredients
  

  • 2 sticks salted butter slightly softened
  • 1 cup sugar
  • 2 cups flour I use half wheat and half white
  • 2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350℉
    Cream together the slightly softened butter and sugar, then add the vanilla. Gradually add the flour until it is completely incorporated. Don't overmix.
    Pat the dough into a rectangle. Roll the dough out onto a lightly floured surface. Roll it fairly thick with the smooth rolling pin, about 1/2" thick.
    Next, make sure both sides are floured well, and then press firmly and roll the embossed pin over the dough.
    After the dough is embossed, use a rectangular cookie cutter to cut the cookies. Carefully move the cookie shapes to a baking sheet. Once they are all on the sheet, place them in the fridge for about 30 minutes.
    Remove from the fridge place in the 350℉ oven and bake for 11-14 minutes or until golden around the edges. I think they are better slightly more brown on the bottom as it gives them a bit of a caramelized taste.
    Leave them on the cookie sheet to cool and set for a bit before transferring to a cooling rack.
    Enjoy!