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Shortbread cookies, with their rich buttery flavor and delicate crumb, have earned a cherished place in the hearts of cookie lovers around the world. Originating from Scotland, these delightful treats are synonymous with indulgence and simplicity. Perfect for tea time, celebrations, or just a sweet snack, shortbread cookies stand out for their buttery goodness and melt-in-your-mouth texture.

Delicious Buttery Bliss Shortbread Cookies

Discover the joy of baking with our step-by-step guide to Delicious Buttery Bliss Shortbread Cookies. With just a few simple ingredients like unsalted butter, powdered sugar, and flour, you can create melt-in-your-mouth cookies that are perfect for any occasion. This recipe not only highlights the rich flavor and tender texture of classic shortbread but also invites creativity with optional mix-ins like chocolate chips or nuts. Enjoy the warm, comforting aroma as you fill your kitchen with these irresistible treats!
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Ingredients
  

1 cup (226g) unsalted butter, at room temperature

¾ cup (90g) powdered sugar

1 teaspoon pure vanilla extract

2 cups (240g) all-purpose flour

½ teaspoon salt

½ cup (60g) cornstarch

Optional: ¼ cup (45g) chocolate chips or chopped nuts for variation

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the room-temperature butter and powdered sugar together until light and fluffy, about 2-3 minutes. This will create the base for your shortbread.

      Add Vanilla: Mix in the pure vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch until evenly mixed. This mixture will give your shortbread its signature crumbly texture.

          Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough starts to come together. If using, fold in the chocolate chips or nuts at this stage for an added crunch.

            Form the Dough: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.

              Slice the Cookies: After chilling, remove the dough from the fridge. Use a sharp knife to slice the logs into ½-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving some space between each cookie for spreading.

                Bake: Place in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. The centers should remain pale; avoid over-baking to ensure they stay tender.

                  Cool and Serve: Once done, remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                    Store: Enjoy immediately, or store in an airtight container for up to a week.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | about 24 cookies