Vanilla Shortbread Cookies
My Nanny used to make the best shortbread cookies every Christmas. They were as hard as hockey pucks and I LOVED them. They were the first treat I looked for on the Christmas goodie plate. Since I had some homemade vanilla extract that I really just want to put in everything right now, I modified her recipe slightly to make a slightly softer cookie that showcased the vanilla flavor. It turned out fantastic! It’s simple, not-too-sweet, and perfect with a cup of tea.
Here’s the recipe:
- 1 cup butter, softened to room temperature
- 1/2 cup brown sugar
- 1 tbsp homemade vanilla extract
- pinch of baking soda
- pinch of salt
- 2 1/2 cups flour
- Cream the butter until light and fluffy.
- Blend in the sugar, vanilla extract, baking soda, and salt.
- Gradually stir in the flour. Knead well by hand. The dough will be firm. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Break off sections of the dough and carefully roll out to 1/2" thick. Cut into shapes.
- Bake on ungreased baking sheet at 300F for about 18 minutes, or until the cookies are firm but not yet browned.
- Remove from baking pan and cool on a wire rack.