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–+ servings
buttery rustic amish shortbread

Amish Shortbread Cookies

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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 42 minutes
Course Dessert
Cuisine Amish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1/4 teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 325°F and line two baking sheets with parchment paper.
  • In a mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and smooth.
  • Beat in the vanilla extract until combined.
  • In a separate bowl, whisk together the all-purpose flour and fine sea salt.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms without dry patches.
  • Turn the dough onto a work surface and gently knead 2 to 3 times to bring it together without overworking.
  • Portion the dough into 24 equal pieces and roll each into a smooth ball.
  • Place the dough balls on the prepared sheets, spacing them about 2 inches apart.
  • Gently press each ball with the bottom of a glass or the tines of a fork to about 1/2 inch thick.
  • Chill the trays in the refrigerator for 15 to 20 minutes to help the cookies hold their shape.
  • Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops look matte but not browned.
  • Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best texture, keep the butter just pliable, not greasy-soft, and avoid overmixing once the flour goes in to prevent toughness; chilling before baking helps the cookies keep clean edges and a tender crumb. If your kitchen is warm, chill the formed dough longer, and if the dough seems crumbly, let it rest a few minutes so the flour hydrates before gently pressing together. You can add a pinch more salt for balance or finish warm cookies with a light dusting of superfine sugar; store airtight for up to a week or freeze baked cookies up to 2 months.
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