This is a great recipe and an item that should be a staple in your freezer. These cookies are delicate, flavorful, and easy to make.
I came across this recipe earlier this summer just before catering an event for about 50 people. Raspberry sorbet was on the menu, and I wanted a cookie to serve with it.
Now, it would have been easy to go buy 5 dozen cookies, but it would have been expensive, and I couldn’t think of any place in Seattle that had just what I envisioned: a thin delicate piece of shortbread made with real butter.
The original recipe from Bon Appetit calls for European-style butter. Since I have a stash of basic unsalted butter in my freezer, I opted to use that instead. If you try this recipe with European butter, let me know how it turns out.
Vanilla Shortbread Cookies
Makes about 3 dozen
2 cups all purpose flour
¾ cup powdered sugar
¼ cup corn starch
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¼ cup granulated sugar
1 teaspoon vanilla extract
Position racks in the top third and center of oven; preheat oven to 325°F.
Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on two large, heavy baking sheets, spacing slices ½ inch apart (cookies will spread very little).
Bake cookies for about 9 minutes. Move the top sheet to the bottom rack and vice versa, rotating baking sheets, and bake just until the cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets for about 1 minute. Using a thin metal spatula, transfer cookies to racks; cool.