This shortbread cookie is excellent for making pressed or cut-out cookies. As usual, an Ina Garten recipe is guaranteed to come out looking and tasting great!
- 3/4 cup butter, unsalted and room temperature
- 1 cup sugar
- 1 tsp vanilla extract or vanilla bean
- 3 1/2 cups all-purpose flour
- 1/4 tsp salt
- tsp water if needed
- Cream your butter, sugar, and vanilla extract together. You can use vanilla bean if you prefer.
- Mix in the flour and salt together and combine with the butter mixture.
- If too crumbly, add the 1 tsp of water.
- Pat into a disc, wrap, and chill for 30 minutes (tops).
- Roll out on a lightly floured surface to 1/2" thickness.
- Cut out with your cookie cutters (type and size will determine yield)
- Bake for 20-25 minutes at 350.
FOR THUMBPRINTS: bake for 15 minutes, dollop in a small bit of jam into the middle after pressing the depression well, and return to the oven for the remaining 10 minutes.