Classic Shortbread Cookies

Ingredients

• 1 cup Unsalted Butter (softened; European style butter preferred for higher fat content)
• 0.75 cup Powdered Sugar (sifted)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 2 cup All-Purpose Flour (250 g, weighed for accuracy)
• 2 tablespoon Cornstarch (fine cornstarch)
• 0.5 teaspoon Salt (plain table salt)
• 1 cup Semi‑Sweet Chocolate (60% dark) (melted for dipping; can be chopped beforehand)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, line a baking sheet with parchment, and pre‑heat the oven later. Set out the mixing bowl, hand mixer, spatula, plastic wrap, rolling pin, cookie cutter, and scale.

   Time: PT5M

2. Cream the Butter

   Place the softened butter in the large mixing bowl and beat with the hand mixer on medium speed until light and creamy.

   Time: PT1M

3. Add Powdered Sugar

   Add the sifted powdered sugar to the creamed butter and continue mixing until fully incorporated and smooth.

   Time: PT2M

4. Stir in Vanilla

   Pour 1 teaspoon vanilla extract into the butter‑sugar mixture and mix briefly.

   Time: PT1M

5. Combine Dry Ingredients

   In a separate bowl whisk together the flour, cornstarch, and salt.

   Time: PT2M

6. Incorporate Dry Ingredients

   Gradually add the flour mixture to the butter mixture, mixing on low speed until a cohesive dough forms.

   Time: PT5M

7. Form and Wrap the Dough

   Scrape the dough into a flat disk, wrap tightly in plastic wrap, and set aside.

   Time: PT3M

8. Chill the Dough

   Refrigerate the wrapped dough for at least 1 hour (up to 5 days). If chilled longer, let sit at room temperature 10‑15 minutes before rolling.

   Time: PT1H

9. Roll Out the Dough

   Lightly flour a clean countertop, turn the chilled dough onto it, and roll to 1/8‑1/4 inch thickness.

   Time: PT7M

10. Cut Cookies

    Using a 2‑inch heart‑shaped cutter, press into the rolled dough, re‑gather scraps, and repeat until all dough is used.

    Time: PT3M

11. Preheat Oven

    Preheat the oven to 350°F and position the rack in the center.

    Time: PT5M

    Temperature: 350°F

12. Bake Cookies

    Bake the heart‑shaped cookies for 9‑11 minutes, until the edges are a very light golden brown.

    Time: PT10M

    Temperature: 350°F

13. Cool on Sheet

    Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

14. Melt Chocolate

    In a microwave‑safe bowl or double boiler, melt the semi‑sweet chocolate, stirring until smooth.

    Time: PT5M

15. Dip Cookies

    Hold each fully cooled cookie by the edge and dip half or all of it into the melted chocolate. Let excess drip off, then place on a wire rack over wax paper to set.

    Time: PT5M

16. Serve or Store

    Once the chocolate has hardened, serve immediately or store as indicated.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g