I always loved shortbread. It’s so good. However I have never been able to find a recipe close to the shortbread I used to find in the store. It’s the closest I’ve ever found though. You’d think shortbread recipes were all practically the same though. Realistically there’s just not much to these shortbread recipes. Butter, flour, flour, butter…that’s about it.
The one thing I’d change about my experiences with this recipe is, while it’s thoroughly cooked, I think it needed to cook another one to two minutes. They were just so soft they were practically crumbly. While this is good, it’s probable that a few extra minutes would have resolved the issue. It was barely tan on the bottom of the cookies.
4 sticks butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups flour
Preheat oven to 350 degrees. Beat butter and sugar in a bowl with an electric mixer. About 5 minutes. Stir in vanilla and flour until well combined. Pat out half of dough into a 12×10 rectangle, about 1/8th thickness. Cut into pieces with a floured knife. Prick them several times with a fork. Repeat with second half of dough. Bake 10-12 minutes.
You can dip these into chocolate. Keeps at room temp for 3 weeks and can be frozen for up to a month.