It’s officially football season! Around here (aka my apartment) that means baking USC themed goods. Sometimes its cookies, sometimes cupcakes (of course with USC cupcake cups), and sometimes its both. Today I’ve got my favorite shortbread recipe and I’m ready to tailgate. FIGHT ON!
I love this cookie recipe for a number of reasons. They are incredibly easy to make, they hold shape very well (hello cookie stamps!!) and they are delicious! Remember that recipe for Royal Icing? These are the cookies I normally frost with it, because of the whole they hold shape incredibly well thing. So here’s the lowdown on this yummy shortbread recipe:
Gather all ingredients and then combine them. Wait, what? That’s it?
Yeah. That’s it. Amazing.
At first the dough may seem dry and flaky, but trust. Keep mixing and it will turn into the beautiful dough you deserve.
Once the dough is mixed, chill it in the refrigerator for at least 30 minutes (this ensures that your cookies will keep their shape well). After chilling the dough roll it out and use your desired cutter/cookie stamp.
Preheat the oven to 35o degrees. Place the cookies on a baking sheet and bake for 20-25 minutes.
The cookies should be very light and only a little brown on the bottom. Another beauty of shortbread cookies is that they don’t get darker when baked so that you have all the decorating freedom.
I hope you enjoy these as much as I do!
- 3/4 lb (3 sticks) unsalted butter, softened
- 1 tbsp vanilla extract
- 1 cup sugar
- 3 1/2 cups flour
- 1/4 tsp salt
- Mix all ingredients together in large bowl until combined
- Once combined, wrap flatten dough into a Frisbee shape and wrap with plastic
- Chill in refrigerator for at least 30 minutes
- Roll out dough and use desired cookie cutter to create fun shapes
- Preheat oven to 350 degrees
- Bake cookies for 8-10 minutes on baking sheet
- Let cool and then frost or serve!