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Arron's shortbread cookies from The Jewish Kitchen
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Aaron's Shortbread Cookies

Rich, buttery, and crisp on the outside, these delicious shortbread cookies are perfect with a cup of coffee or tea, or packed in a lunch bag for a snack. They're also perfect as gifts to give for the holidays---dip them in melted chocolate, let cool, and tie in clear bags with a festive bow.
Course Desserts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter or margarine at room temperature
  • 1/2 cup confectioner's sugar
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 2 tbsp. sugar

Instructions

  1. Preheat oven to 350.
  2. In a large bowl with mixer at medium speed, beat flour, butter, Confectioner's sugar, salt, baking powder and vanilla until well-combined, occasionally scraping down the bowl.
  3. Pat the dough into a 9-inch round ungreased cake pan. With a fork, prick the batter all over.
  4. Sprinkle the sugar over the cookie batter.
  5. Bake for 30-35 minutes. Remove pan from oven. While still warm, cut cookies into 12-14 wedges. Cool on wire rack and separate the cookies.