Quick and easy shortbread cookies

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 225 g butter, soft
• 60 g powdered sugar
• 1 tsp vanilla extract
• powdered sugar for dusting, optional
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

vegetarian, few ingredients

In a bowl, combine the flour and salt. In another bowl, cream together the butter and powdered sugar until smooth and creamy. Stir in the vanilla extract. Gradually stir in the flour mixture until just combined. Caution: Do not overmix. Roll out the dough on a lightly floured surface to about 6 mm thick. Use cookie cutters to cut out cookies and place them on a baking sheet lined with parchment paper. Refrigerate the cut cookies for about 15 minutes to help them retain their shape while baking. Bake the cookies in a preheated oven at 175°C (350°F) for about 10-12 minutes, or until they just begin to turn golden around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. To serve, dust the cookies with additional powdered sugar, if desired.