These easy shortbread cookies recipe I adapted from Claire Robinson’s of the food network. I needed a recipe that was easy, quick, and didn’t require me to stand up for too long of a time. I’ve had to re-arrange my whole holiday treat list to find the easiest recipes that require a small amount of work. This one does not disappoint!
It’s only 6 ingredients, and I even changed one ingredient (from butter to shortening) so I didn’t have to wait until the butter came to room temperature. I had Sonny Boy decorate the cookies for me once they cooled and let him eat a few :o). I also changed the time in the oven. When I followed the time Claire had posted, my first batch of cookies burned. I love that I can make the dough, freeze it for a month, and pull it out when I need it. Perfect for holiday baking!
Easy Shortbread Cookies
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup shortening(or 2 sticks room temp. butter, cut into chunks)
1 teaspoon water
Combine flour, salt and powdered sugar in a large bowl and mix together.
Add in vanilla, shortening(break up into larger chunks), and water.
Mix only until a dough is formed.
Place dough on plastic wrap and shape into a log about 10 inches long.
Place in fridge and let rest for at least 30 minutes.
When ready to bake, turn oven to 375 degrees.
Line cookie sheet with parchment paper and cut cookie log in half. Cut each half into 12 pieces.
Place 12 cookies on one cookie sheet. Place in oven for 5 minutes.
After 5 minutes, turn cookie sheet and cook for another 5 minutes.
Once done, take out of oven, let sit on cookie sheet for 5 minutes, then move cookies with a spatula onto a cooling rack.