Ultimate Buttery Shortbread Cookie

1 cups of sugar
1 cups of unsalted butter, at room temperature
1 teaspoons of vanilla
1 eggs, at room temperature
3 cups of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt

Cream the butter and sugar. Add vanilla and eggs. In a separate bowl, mix dry ingredients together. With the mixer on low/medium speed, slowly add dry ingredients to the wet, being sure to scrape down the bowl frequently. Chill for 3 hours.

Preheat oven to 350F. Roll dough on well floured surface to 1/4" thickness (I highly recommend using rolling pin bands to help keep the height of the dough consistent). If dough starts to stick to your rolling pin or won't roll out well, chill again. Cut out desired shapes (I used a 4" cookie cutter) and place onto a cookie sheet. Bake for 9-12 min. Cookies should not be brown when you remove them from the oven.

Yield: This recipe yields approximately 1 1/2 to 2 dozen 4" cookies. 4 batches yielded a little more than 6 dozen 4" cookies.


peter reinhart ,