1cup2 sticks/ 225gr unsalted butter, at room temperature
2/3cup130gr sugar
1teaspoonpure vanilla extract
Instructions
In a medium bowl, whisk together flour, salt and spices.
In a large mixing bowl, beat the butter, sugar and vanilla extract until fluffy (not too fluffy though), about a minute. Add the dry ingredients and mix until combined. Dough will be quite soft at this point. Divide the dough into 2 equal disks and wrap with the plastic wrap. Refrigerate for about 1 hour to firm up.
Preheat the oven to 325°F (160°C).
On lightly floured surface, roll the dough into somewhere between ¼-½-inch thick disk. (The quantity of cookies will depend how thick your cookies are. I like mine on thinner side, so I rolled into a little thicker than ¼-inch.) Using 2-inch round cookie cutter, cut out as many cookies as you can. Gather the scraps and repeat. Repeat with the other disk. Arrange the cookies on a baking sheet lined with parchment paper, at least 1 inch apart. Bake the cookies one sheet at a time for 15-18 minutes, or until golden. Cool the cookies for about 10 minutes on the baking sheet, and then transfer them onto wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week. Shortbread cookies are the best when they’re fresh though.
Notes
For step-by-step photos and additional notes, read the post above.