This traditional shortbread has only three ingredients, so use real butter. Notice that there is no vanilla. The traditional recipe doesn’t call for any flavouring.
- 1 lb. of butter, softened
- 1 cup of organic sugar
- 4 ½ cups flour, organic whole wheat
- Preheat oven to 360°F.
- I use salted butter in this recipe. If you use unsalted butter add ¼ tsp. of Himalayan salt.
- Cream real butter and sugar together until light and fluffy.
- Stir in flour one cup at a time. You can work the flour in till the dough is very light.
- Cover the mixing bowl and put it in a cool place or refrigerate for 3 hours or more.
- Chilling the dough makes it easier to roll out, and improves the texture of the cookies.
- Divide the dough into portions that can be rolled out easily.
- Roll the dough on a lightly floured counter to ¼ inch thickness.
- Cut with cookie cutters into desired shape and size.
- Prepare baking sheets by lining with parchment paper.
- Bake in 360°F oven for 12 minutes, until lightly browned.
- Remove from cookie sheet to a cooling rack.
- Repeat with remaining dough.
- Once it’s completely cooled, store in an airtight tin. Can be stored at room temperature for up to 2 weeks.
- If you will need to store it longer, it will keep for 3 months in the freezer without loss of quality.
Shortbread tastes better the day after baking, after the flavours have melded.