Basic Shortbread

Makes about 16

Ingredients

• 10 tbsp unsalted butter at room temp (142g )
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour (180g )
• 1/2 teaspoon kosher salt (optional)

My Additions

• orange zest
• dark chocolate

Instructions

1. In a stand mixer fitted with a paddle attachment, beat butter and vanilla and orange zest until creamed.
2. Add confectioners sugar and salt; mix until combined.
3. Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
4. Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
5. Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
6. Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper. (I score and tray bake mine)
7. Use a fork or skewer to indent a pattern onto the top.
8. Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
9. Transfer to a wire sheet to cool.
10. Drizzle or dip one end with dark chocolate

Notes

Cookie dough can be made in advance and stored in the fridge up to a week