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Shortbread Rounds Recipe

Scottish · Dessert · 33 min total

Classic buttery shortbread cookies that are crisp, tender, and perfect for tea time or gifting.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for sprinkling)

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat softened butter and powdered sugar until light and fluffy, about 2 minutes.
3. Mix in vanilla extract. In a separate bowl, whisk flour and salt together, then gradually add to butter mixture, mixing until just combined.
4. Turn dough onto a lightly floured surface and knead gently until smooth. Roll out to 1/4-inch thickness.
5. Cut into rounds using a 2-inch cookie cutter. Place on prepared baking sheet about 1 inch apart.
6. Prick each cookie with a fork in a decorative pattern. Sprinkle with granulated sugar.
7. Bake for 15-18 minutes, until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Store in an airtight container at room temperature for up to 1 week.
• For a variation, add 1/2 cup finely chopped nuts or chocolate chips to the dough.
• These cookies can be frozen for up to 3 months.

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