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  • Andy

Shortbread Cookies

Updated: Apr 27, 2020


6 sticks of unsalted butter at room temp

7 cups of all-purpose unbleached flour

2 cups of raw sugar

2 teaspoons of pure vanilla extract

1/2 teaspoons of salt

1/3 teaspoon of real orange extract


In a large bowl whip the butter until creamy, next with the mixer on low, slowly add the sugar. Once all the sugar has been combined with the butter add the vanilla and orange extracts. With the mixer still on low, slowly add the flour and salt. Once the dough starts to come together dump out onto a floured surface and work into a ball; flatten the ball into a disk, wrap in plastic, and chill for an hour.

Preheat the oven to 350 degrees.

Divided the disk into quarters, working with one quarter at a time, roll out dough until about 1/3 to 1/2 in thick. Using the cookie cutter of choice, I use a fleur de ley, cut out the cookies. remove the scraps and save. Place cookies on parchment cover cookie sheet and bake for 20 to 25 minutes or until edges begin the brown. I roll out and bake one quarter at a time. The dough loses its structure if let to rest at room temp prior to baking. Place cookies on a cooling rack and repeat the process. As for the scraps, I place them in the fridge throughout the process, then combine them and roll them out, cut and bake, I try not to waste any bit of the dough.

This recipe makes about 50 cookies. You can dip one edge in chocolate or other icings, but I will post those as we get closer to the holidays.

Enjoy Cooking

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