What makes Irresistible Shortbread Cookies a classic?

The balance of simple ingredients creates a rich buttery flavor and a satisfying crumbly texture, making it a time-honored dessert loved by many.

Can I flavor my Irresistible Shortbread Cookies differently?

Absolutely! You can add citrus zest, spices such as cinnamon or nutmeg, or even chocolate chips to customize these cookies.

Stored in an airtight container, these cookies can last up to a week. If frozen, they will maintain quality for about 3 months.

Yes! You can replace all-purpose flour with gluten-free flour blends or almond flour for a gluten-free alternative.

Definitely! They can be frozen before baking or stored in an airtight container after baking, making them perfect for future enjoyment.

Scale

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Preheat your oven to 350°F (175°C).
Cream together the softened butter and powdered sugar in a mixing bowl until the mixture is smooth and creamy.
Stir in the vanilla extract, ensuring it’s well combined.
Gradually add the flour along with the salt, mixing until everything is just combined.
Shape the dough into balls or roll it into a log and slice it to your desired thickness.
Place the cookies on a baking sheet lined with parchment paper for easy release.
Bake for 12 to 15 minutes or until the edges are lightly golden.
Let them cool on a wire rack before indulging.

For a vegan option, substitute butter with coconut oil or plant-based butter. For gluten-free, use a gluten-free flour blend.