- Preheat Oven:
- Preheat your oven to 350°F (180°C).
- Cream Butter and Sugar:
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand.
- Add Vanilla (Optional):
- If using vanilla extract, add it to the butter-sugar mixture and mix until well combined.
- Sift Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the sifted dry ingredients to the butter-sugar mixture. Mix until just combined. Be careful not to overmix; the dough should be crumbly.
- Form Dough:
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Form the dough into a disk.
- Roll Out Dough:
- Roll out the dough to about 1/2 inch (1.3 cm) thickness.
- Cut into Shapes:
- Cut the shortbread into desired shapes using cookie cutters or slice it into squares or wedges.
- Place on Baking Sheet:
- Place the cut shortbread onto an ungreased baking sheet, leaving a little space between each piece.
- Prick with a Fork:
- Optionally, prick each shortbread piece with a fork to create a decorative pattern.
- Bake:
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The shortbread should still be pale on top.
- Cool:
- Allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Once cooled, your homemade shortbread is ready to be enjoyed!
This classic shortbread recipe yields buttery and crumbly cookies that are perfect with a cup of tea or coffee. Feel free to customize by adding a sprinkle of sugar on top or dipping the edges in melted chocolate if you like. Enjoy!