Shortbread Cookies

Name: Shortbread Cookies
Yield: 16 pieces
Ingredients: 227 g Salted butter; 113 g Confectioners' sugar; 2 tsp Vanilla Extract; 0.25 tsp Almond extract; 0.25 tsp Table salt; 240 g All-Purpose Flour; 128 g Semisweet chocolate; as needed Chopped nuts

Buttery, tender shortbread with a crisp edge.

50 minutes16 pieces

Ingredients

Ingredients for16 pieces
Ingredient	Amount
Shortbread
Salted butterAt room temperature.	227 g
Confectioners' sugar	113 g
Vanilla Extract	2 tsp
Almond extractOptional.	0.25 tsp
Table salt	0.25 tsp
All-Purpose Flour	240 g
Optional finish
Semisweet chocolate	128 g
Finish
Chopped nutsOptional; use only as needed.	as needed

Method

1
Line a 20cm square pan and heat the oven to 165°C/325°F. Beat butter, sugar, extracts and salt, then mix in flour.
2
Press evenly into the pan and prick all over with a fork.
3
Bake 35–40 minutes, looking for a pale-gold top and deeper-coloured edges.
4
Rest 5–10 minutes, then cut while warm. If using chocolate, melt gently and dip the cooled pieces; allow it to set.