Plain Shortbread Rounds
Classic, buttery shortbread rounds with a tender, crumbly texture and a delicate, melt-in-your-mouth sweetness. Their simplicity highlights the quality of the ingredients, making them the perfect teatime treat or elegant homemade gift.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.5 cup granulated sugar
- 0.25 cup powdered sugar also called confectioners' sugar
- 1 tsp pure vanilla extract
- 2.25 cups all-purpose flour
- 0.25 tsp salt
Notes
STORAGE: Store cooled shortbread in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked and cooled cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. MAKE-AHEAD: The dough can be wrapped tightly in plastic and refrigerated for up to 3 days before rolling and baking. Let it soften slightly at room temperature for easier handling. VARIATIONS: For a subtle twist, add 1/2 teaspoon of lemon zest or 1/4 teaspoon of almond extract to the dough. You can also roll the edges in coarse sugar before baking for a sparkly finish.