Best Vanilla Shortbread Cookies Recipes

VANILLA SHORTBREAD COOKIES

Steps:

• Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in granulated sugar and vanilla. Stir in dry ingredients in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
• Position racks in top third and center of oven; preheat to 325°F. Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little). Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks; cool.

OAT AND VANILLA SHORTBREAD COOKIES - RACHEL ALLEN

Steps:

• Preheat the oven to 180oC (350oF), Gas mark 4.
• Cream the butter in a large bowl or in an electric food mixer until soft.
• Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
• Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
• Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
• Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
• Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
• Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
• Carefully transfer the cookies to a wire rack to cool.