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Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

This easy recipe yields approximately 65 classic shortbread cookies from just four main ingredients. The process involves quickly combining flour, salt, powdered sugar, vanilla, butter, and a touch of water in a food processor to form a dough. After chilling, the dough is sliced into disks and baked until the edges are lightly golden. The recipe also offers variations like chai tea or pecans, making it versatile for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes

Equipment

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

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

For impeccably tender shortbread, ensure your butter is at true room temperature; this allows it to emulsify properly with the dry ingredients. When using the food processor, pulse only until the dough just comes together to avoid overworking the gluten, which can lead to a tough cookie. Chilling the dough for the specified time is crucial for easy slicing and maintaining the cookies' shape during baking, preventing excessive spread. During baking, monitor closely; shortbread should only show a whisper of color at the edges, retaining its pale, delicate appearance for that characteristic melt-in-your-mouth texture. Rotating your pans halfway ensures uniform golden edges. For creative variations, consider incorporating finely grated citrus zest or a pinch of ground cardamom directly into the dry ingredients before processing.