- Prep time
- 2 hours 40 minutes PT40.033333333333M
- Cook time
- 20 minutes PT20M
- 24 cookies
For a classic holiday treat, enjoy these traditional, buttery cookies fresh from the oven.
- 2¼ cups unsalted butter
- 1 tablespoon vanilla
- 6 ounces powdered sugar
- 12 ounces bread flour
- 6 ounces rice flour
- ½ teaspoon salt
Place softened butter, vanilla and powdered sugar in a mixing bowl. Incorporate until creamy using a paddle attachment in a mixer set on low. Add the bread flour, rice flour and salt until dough forms. Wrap the dough in plastic wrap and refrigerate until firm.
Roll dough out into a 16x12-inch rectangle. Roll the dough up on the rolling pin to transfer it to a parchment lined sheet pan. Adjust the shape of the rectangle if it becomes out of shape during transfer.
Mark the top of the dough with wavy lines using a fork. Useful tip: Dip the fork into vegetable oil to prevent the fork from sticking to the shortbread.
Bake at 350°F for approximately 20 minutes, or until the top is golden brown. While the sheet is still warm, cut it into four strips lengthwise and five across. Allow shortbread to cool completely before moving.