As the sun dipped below the horizon, painting the sky in hues of lavender and gold, I found myself in the kitchen, reminiscing about my grandmother’s warm embrace and the sweet aroma of her famous shortbread cookies wafting through her cozy home. With every bite, her cookies transported you to a world of buttery bliss and melt-in-your-mouth goodness. Inspired by those cherished memories, I decided to recreate her classic recipe, adding my own twist with a hint of vanilla. These Heavenly Vanilla Shortbread Cookies are perfect for sharing with loved ones or savoring all by yourself with a cup of tea.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
Granulated sugar for sprinkling
Instructions
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper, allowing your cookies to bake perfectly without sticking. In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This will take a few minutes, but the effort is worth it as it creates a beautiful texture.
Next, gently fold in the all-purpose flour and salt. The key here is to mix until just combined, avoiding overworking the dough. Then, add in the pure vanilla extract and almond extract if you’re using it, bringing in that extra layer of flavor that makes these cookies truly special.
Once the dough comes together, turn it out onto a lightly floured surface. With your hands, shape the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up. This step is essential for achieving the perfect slice.
After the dough has chilled, remove it from the refrigerator and slice it into ¼-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about an inch of space between each cookie. For a delightful finishing touch, sprinkle a little granulated sugar on top of each cookie.
Now it’s time to bake! Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until the edges are lightly golden. The aroma will fill your kitchen, reminiscent of those cozy evenings spent with my grandmother.
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies can be stored in an airtight container for up to a week, but I guarantee they won’t last that long!
Enjoy these Heavenly Vanilla Shortbread Cookies with your favorite tea or coffee, and let them transport you back to those cherished moments in the kitchen. Bon appétit!