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Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

This recipe yields classic shortbread cookies using just four main ingredients. The dough is quickly made in a food processor, shaped into a log, chilled, sliced, and baked. It produces a large batch of tender, buttery cookies perfect for any occasion, with options for simple flavor variations like chai or pecans.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes

Equipment

  • 1 Food Processor
  • 1 Plastic Wrap
  • 2 Baking Sheets Lined with parchment or silpat
  • 1 Wire Racks For cooling
  • 1 Sharp Knife For slicing dough log

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup 2 sticks unsalted butter, room temperature, cut into chunks
  • 1 teaspoon water
  • 2 tablespoons loose chai tea or from approximately 6 tea bags
  • 1/2 cup toasted and chopped pecans
  • Plus extra powdered sugar for dusting finished cookies

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
  • Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
  • Variations:

Notes

Ensure butter is truly room temperature for optimal incorporation into the dough. Avoid over-pulsing the dough in the food processor; stop as soon as it just comes together to prevent developing gluten, which can result in tough cookies. Thoroughly chilling the dough log is crucial for clean, even slicing. Bake until the edges are just tinged with light brown; the centers should still look pale. Over-baking will yield dry, hard cookies instead of the desired tender crumb.