Sometimes the classics are the best.
Sometimes the classics are the best. Carmel crunch chocolate chip cookies are fine and dandy, but I get cravings for plain shortbread cookies far more often than I do those loaded chocolate cookies. There’s something so satisfying about buttery, crumbly, not-too-sweet shortbread that makes this is a forever recipe in my household.
Makes 24 cookies
2h 20m prep time
10m cook time
1 cup butter, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
Pinch of salt
1/2 to 1 Tbsp milk, only if needed
Large crystal sugar for garnish (optional)
In a large bowl cream butter and sugar together. Add vanilla and salt and then combine. Add flour to butter mixture and finish with tablespoon of milk if too dry. Dough should be texture of dry Play-Doh.
On floured surface roll out dough to 1/2” thickness. Cut into 2” rounds or other shapes using cookie cutter. Alternately, you can press cookies into cookie molds if desired. Place cookies on ungreased cookie sheets and refrigerate for 2 hours.
Preheat oven to 350˚F. Take cookies out of fridge 5 minutes before baking. Optional: garnish each cookie with a sprinkle of large crystal sugar before baking.
Bake for 10 minutes or until bottoms of cookies are just beginning to turn golden. Remove to cooling rack for 15 minutes before serving.