Simple cookies are sometimes all you need. These shortbread come together in no time, full of rich, buttery flavor. A splash of vanilla adds more depth, and you can leave them plain or decorate them with royal icing!
- 7 tablespoons unsalted butter, softened
- 1/ 2 cup castor sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/ 2 cups all-purpose flour
Use a stand mixer fitted with a paddle attachment to cream the butter, sugar and vanilla extract until mixed well. Do not over mix. Beat in the egg until combined. Add in the flour and mix until you start to see a dough forming.
Bring the dough together into a ball by hand. At this point you can either freeze the dough for an hour or roll it into even thickness between two sheets of parchment paper and then place in the fridge for about an hour.
Preheat your oven to 340ºF. Cut your dough into desired shapes using your choice of cookie cutters. Bake the cookies for 12-14 minutes. Once baked take the cookies out of the oven and place them on a wire rack to cool completely. Once cooled you can cover the cookies in fondant and decorate them as you wish.