shortbread cookie recipe
This recipe makes 3 dozen cookies, but I make small, 1.5" cookies and this recipe will make around 7 doz. You will need a large, heavy-duty stand-up mixer to make the entire recipe at once. Freezes well.

3 cups unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla or lemon extract
6 3/4 cups all-purpose flour
3/8 teaspoon salt


  1. Beat butter at medium speed until creamy; gradually add sugar, beating well.
  2. Stir in vanilla.
  3. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
  4. Roll dough to 1/2 inch thickness on a lightly floured surface.
  5. Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
  6. Place 2 inches apart on an ungreased baking sheet. Use your SILPAT if you have one.
  7. Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.