Shortbread Cookies

Vegetarian
Shortbread Cookies
45 min.
12
232kcal

Suggestions


Indulge in the delightful world of homemade treats with our classic Shortbread Cookies! Perfectly buttery and melt-in-your-mouth tender, these cookies are a timeless dessert that will transport you back to simpler times. With just a handful of ingredients, you can create a batch of cookies that are not only vegetarian but also incredibly satisfying to make and enjoy.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you prepare to share these sweet delights with family and friends. Whether you're hosting a gathering or simply treating yourself, these Shortbread Cookies are sure to impress. Their rich, buttery flavor pairs beautifully with a cup of tea or coffee, making them an ideal companion for your afternoon break.

What sets this recipe apart is its simplicity and versatility. You can easily customize the shapes and sizes using your favorite cookie cutters, making them perfect for any occasion, from festive holidays to casual get-togethers. Plus, with a preparation time of just 45 minutes, you can whip up a batch in no time!

So, roll up your sleeves and get ready to create a delightful batch of Shortbread Cookies that will not only satisfy your sweet tooth but also bring joy to those around you. Happy baking!

Ingredients

  • cups flour all-purpose
  • 0.8 teaspoon salt 
  • ounces butter unsalted room temperature (2 sticks)
  • 0.5 cup powdered sugar 
  • teaspoon vanilla extract pure

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • blender
  • cookie cutter

Directions

  1. Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes.
  2. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla.
  3. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  4. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  5. Preheat oven to 325 degrees.
  6. Roll out 1 disk to a 1/4-inch thickness.
  7. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes.
  8. Bake until firm and golden, 13 to 15 minutes.
  9. Let cool completely on a wire rack.

Nutrition Facts

Calories232kcal
Protein3.97%
Fat60.05%
Carbs35.98%

Properties

Glycemic Index
6.25
Glycemic Load
11.5
Inflammation Score
0
Nutrition Score
3.6847826112872%

Nutrients percent of daily need

Calories:231.75kcal
11.59%
Fat:15.53g
23.9%
Saturated Fat:9.74g
60.88%
Carbohydrates:20.94g
6.98%
Net Carbohydrates:20.38g
7.41%
Sugar:5g
5.56%
Cholesterol:40.63mg
13.54%
Sodium:147.97mg
6.43%
Alcohol:0.11g
100%
Alcohol %:0.32%
100%
Protein:2.31g
4.63%
Vitamin B1:0.16mg
10.97%
Selenium:7.28µg
10.4%
Folate:38.69µg
9.67%
Vitamin A:472.3IU
9.45%
Manganese:0.14mg
7.21%
Vitamin B2:0.11mg
6.51%
Vitamin B3:1.24mg
6.2%
Iron:0.98mg
5.42%
Vitamin E:0.45mg
3.01%
Phosphorus:27.06mg
2.71%
Fiber:0.56g
2.25%
Vitamin D:0.28µg
1.89%
Copper:0.03mg
1.69%
Vitamin K:1.39µg
1.32%
Magnesium:5.01mg
1.25%
Vitamin B5:0.11mg
1.12%
Zinc:0.16mg
1.09%