Description
Plain vanilla butter shortbread rolled a quarter-inch thick, embossed with a cookie stamp, chilled and baked pale gold.
Ingredients
Scale
- 1 cup Unsalted butter, cool room temperature
- 3/4 cup Confectioners' sugar
- 2 1/4 cups All-purpose flour
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Fine salt
- 1 tablespoon Extra all-purpose flour for dusting stamp (optional)
Instructions
- Beat 1 cup cool room-temperature unsalted butter with ¾ cup confectioners' sugar just until smooth. Mix in 2 tsp vanilla. Add 2¼ cups all-purpose flour and ½ tsp fine salt; mix only until a cohesive dough forms.
- Divide into two disks and chill 30 minutes. Roll one disk at a time to ¼ inch on a lightly floured surface. Lightly flour a clean 2-inch cookie stamp, press evenly, cut with a matching cutter, and transfer shapes to two lined trays. Gather scraps gently once.
- Chill the stamped trays 15 minutes while heating oven to 325°F. Bake about 15 minutes, rotating trays partway if baking on two racks, until edges are lightly golden and impressions remain visible. Record actual oven-load capacity and final yield.
- Cool on trays 5 minutes, then on a rack for approximately 15 minutes more before packing. Do not claim the embossing holds perfectly without testing the chosen stamp and dough.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 65 minutes, included in the total.
Untested estimate: 25 minutes mix/roll/stamp, 45 minutes total chilling, 15 minutes baking with two trays in one oven load, and 20 minutes cooling. If baking trays sequentially, total will be longer.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 65 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: One of 24 working 2-inch cookies; actual cutter yield pending