2 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla
- Cream together butter, powdered sugar and vanilla. Stir in flour and beat until just combined. Do not overmix. Cover and chill dough for 20-30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Scoop dough into balls. Flatten with the bottom of a glass to about 1/2" thick. Evenly space on baking sheets. Bake 12-15 minutes.
Here's a cookie for the purists among you. I like to make these kinds of cookies not only for their simplicity (4 ingredients) but they're also pretty sturdy for mailing.
Now that cooler temps are in the places I ship military care packages to, I have no qualms not just baking with butter but making recipes where butter is the star. Like with shortbread cookies.
These aren't crisp or crumbly since I made them thick and didn't bake them for too long but they're also not meant to be chewy like a chocolate chip cookie or a snickerdoodle. Instead, they're somewhere in between. Be sure to use real vanilla extract, not imitation, and fresh butter, not some lonely stick that's been sitting in your fridge for months. For these cookies to shine, it's all about the butter.
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