YIELD: ~60 cookies
TIME: 50-60 minutes

Buttery Shortbread Cookies

2 cups + 2 tablespoons (255g) unbleached all purpose flour
2/3 cup (134g) granulated white sugar
1/4 teaspoon salt
14 tablespoons (196g) Kite Hill Butter, cold from fridge
2 teaspoons pure vanilla extract
sugar sprinkles, optional
Step 1.
Cut 2 large pieces of parchment paper about 10x15 to fit a half-sheet jelly roll pan/cookie sheet.
Step 2.
Place flour, sugar, and salt in a large mixing bowl or bowl of your stand mixer. Whisk together.
Step 3.
Beat in butter (with paddle attachment), starting on low. Add in vanilla. Beat until cohesive dough starts to form and is mostly all holding together. (The dough will progress from looking dry, to very crumbly, to starting to come together. This takes about 1-2 minutes.)
Step 4.
You want to move quickly for the next steps so the butter doesn’t soften too much.
Step 5.
Empty dough onto 1 sheet of parchment. Bring together with your hands to form a general rectangle shape, the same orientation as your paper is laying. Place other parchment sheet on top and roll to an even 1/4-inch thickness or slightly thinner. The dough should stay within the bounds of your parchment. Remove top layer of parchment. Slide bottom layer of parchment and rolled dough carefully onto your baking sheet.
Step 6.
Using a dull-edged butter knife, gently run your knife along the dough, in both directions, to make approximately 1-inch cookies.
Step 7.
Freeze for 15 minutes. Preheat your oven to 350° F.
Step 8.
Remove pan from the freezer, slide parchment with cookies off the pan (they will feel stiff), and carefully pop the cookies off the parchment. (It helps if you keep 1 hand under the parchment to help pop them at the cut lines.)
Step 9.
Place on your baking sheet, unlined, with 1-inch spacing. Freeze for 5 minutes. (Freeze remaining cookie squares on another baking sheet that didn’t fit on the first.)
Step 10.
Bake the first cookie sheet for 12-15 minutes. As soon as cookies come out of the oven, shake sugar sprinkles over top. Place 2nd baking sheet in the oven. Let cookies cool for at least 10 minutes before removing to a cooling rack. Enjoy once fully cooled.

This recipe uses:

European Style Butter Alternative

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