Our classic recipe that we make umpteen batches of each year… my mom’s shortbreads can’t be beaten!
Why I love this recipe
It’s always tender, perfectly buttery and a great “entry level” recipe to make with kids!
You *must* use salted butter - the recipe isn't the same without it! Don't worry about adding too much flour - we've never had a problem!
Heat the oven to 325ºF.
Cream butter, vanilla and egg yolk.
Sift in the flour and icing sugar. Mix to combine into a soft but roll-able dough.
Roll out to about 1/4″ thickness on a well-floured surface and cut into desired shapes, placing on ungreased cookie sheets. Decorate with sprinkles or sanding sugar to taste. with cookie cutters.
Bake for 18-20 minutes. Cookies should not have much, if any, browning!
Let cool completely on sheets.