Small Batch Shortbread Cookies
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Three buttery shortbread cookies with a sprinkle of sugar and an optional chocolate drizzle.
Ingredients
- 4 tablespoons salted butter softened (¼ cup)
- 3 tablespoons sugar plus ¼ teaspoon to sprinkle
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 ounces semisweet chocolate optional for finishing
Equipment
- hand mixer
- baking sheet
Directions
- Heat the oven to 325°F and line a small baking sheet with parchment or a silicone mat.
- With a hand mixer, beat the butter, 3 tablespoons of sugar, and vanilla until smooth. Add the flour a little at a time. The dough will be crumbly, so knead it just 3 or 4 times to bring it together.
- Divide it into 3 or 4 pieces, roll each into a ball, and flatten them a little on the baking sheet.
- Sprinkle with the ¼ teaspoon of sugar and bake for 13 to 15 minutes, until the edges are just barely golden.
- Let them cool. If you like, melt the chocolate and drizzle it over the cookies, then let it set.
Nutrition
Serving: 52g | Calories: 260kcal | Carbohydrates: 28g | Protein: 2.3g | Fat: 16g | Saturated Fat: 9.7g | Trans Fat: 0.6g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 13g | Vitamin A: 473IU | Vitamin C: 0mg | Calcium: 7.8mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 cookies. Brands and portions vary, so use it only as an approximation.