Sometimes, the classics are the best.
Sometimes, the classics are the best. Carmel crunch chocolate chips cookies are great, but I find myself craving plain shortbread cookies more than loaded chocolate cookies. This is my favorite recipe. It’s buttery, crumbly, and not too sweet.
24 cookies | 2h20m prep time | 10m cook time | 2h inactive
INGREDIENTS
1 cup butter, softened
½ cup granulated Sugar
1 tsp vanilla extract
2 cups all-purpose flour
Salt a pinch
½ to 1 Tbsp milk only if necessary
Large crystal sugar for garnish (optional)
PREPARATION
Combine butter and sugar in a large bowl. Mix in vanilla, and salt, and then add to the butter mixture. If the mixture is too dry, add flour to it. The dough should have the texture of Play-Doh.
Roll out the dough to ½ inch thickness on floured surfaces. Use a cookie cutter to cut the dough into rounds of 2 inches or other shapes. You can also press cookies into molds if you prefer. Place the cookies on parchment-covered cookie sheets, and let them cool in the refrigerator for at least 2 hours.
Preheat oven to 350°F Bake cookies for 5 minutes. Optional: Before baking, sprinkle large crystal sugar on each cookie.
Bake for 10 minutes, or until cookies’ bottoms turn golden. Transfer to a cooling rack and let cool for 15 minutes before you serve.