Simple Shortbread Buttons

Yield: about 2 dozen cookies

Ingredients

• 1/2 cup (1 stick) butter, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup powdered sugar

Instructions

1. In Classic Batter Bowl, combine butter and sugar with Bamboo Spoon until light and fluffy. Beat in vanilla extract. Gradually stir in flour and salt until smooth. Form into a ball.
2. Place powdered sugar in Flour/Sugar Shaker. Dust a 15 inch piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8 inch log.
3. Refrigerate for 30 minutes.
4. Meanwhile, heat oven to 350 degrees F. Cut cookies into 1/2 inch slices using Crinkle Cutter. Place on flat Baking Stone.
5. Bake for 20 to 22 minutes.
6. Cool for 3 minutes on Baking Stone; remove to Stackable Cooling Rack.
7. Repeat with remaining dough. Cool completely.
8. Sprinkle cookies with powdered sugar.

Notes

Variations: Orange Shortbread: Fold in 2 teaspoons fresh orange zest with flour.

Almond Shortbread: Fold in 1/3 cup chopped almonds with flour.

Nutrition

Per (1 cookie: Calories 60, Total Fat 4g, Sodium 50 mg, Fiber 0g

Attribution

Recipe credit: Pampered Chef