I made short bread cookies! They tasted great!
Here is the recipe:
- 2 cups of flour
- 3/4 teaspoon salt
- 2 sticks unsalted butter, microwave for 20 seconds
- 1/2 cup sugar
- 1 teaspoon of vanilla extract
- Line 2 baking sheets with parchment paper. Wisk together flour and salt. In a bowl, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just mixed, and dough sticks together when squeezed with fingers.
- Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Transfer unbaked cookies to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack before decorating or eating.
Cookies can be stored at room temperature for up to 1 month.