Shortbread Cookies

Ingredients

125 g unsalted butter, softened

85 g sugar

1 tsp vanilla extract

190 g plain flour

pinch of salt

Directions

Cream together butter and sugar until pale and fluffy.
Add vanilla extract and mix well until uniformly distributed.
Sift together flour and salt, and add to the butter/sugar mixture.
Mix with a wooden spoon, or use a stand mixer, until the dough comes together in a ball.
Turn the dough onto a lightly floured surface and knead it briefly together into a smooth but not sticky dough.
Refrigerate for 15 minutes.
Preheat the oven to 175 ºC.
Line a baking tray with baking/greaseproof paper.
Roll out the cookie dough about 1/2 cm thick, cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least about 1.5 cm space between them.
Prick the cookies (this is purely for decorative purposes).
Bake in the preheated oven at 175 ºC) for 15 – 17 minutes, or until the edges are a light golden colour.
Leave to cool, and enjoy!
The cookies keep well in a closed container in a dry and cool place for about a week (umm, yeah, good luck with that).

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