Go Back
Print

Pressed Shortbread Cookies

Easy, simple plain cookies that are perfect for morning coffee or espresso. If you have a texture rolling pin, this is a great way to use them.

Ingredients

  • 2 sticks butter softened 1 cup salted, or unsalted at room temperature
  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt if using unsalted butter
  • 1 teaspoon vanilla optional

Instructions

  1. In a food processor, combine the butter, powdered sugar, the flour, and the vanilla, if using. Process until the mixture looks like sand. Do not overprocess.
  2. Dump the mixture onto a clean work surface and gather it into a ball. It should come together into a smooth dough.
  3. Wrap the dough in plastic wrap and let chill in the fridge for several hours or overnight.
  4. Pull the dough out and let it warm up to soften the dough slightly.
  5. Divide the dough into 24 equal portions, about 1 ½ inch or golf ball-sized.
  6. Let the dough warm up to be pliable.
  7. Preheat the oven to 375°
  8. Line 2 cookie sheets with parchment paper
  9. Roll each dough ball into a smooth round ball then into a disk about 1/3 of an inch thick.
  10. Press or roll the disk with an impression from a textured rolling pin or cookie stamp.
  11. Using a metal spatula, move each pressed cookie to the cookie sheet.
  12. Place the cookie sheets in the fridge for 10 minutes.
  13. Bake the cookies for 10-12 minutes or until the edges are barely starting to golden.
  14. Remove the cookies from the oven and cool for 10 minutes on the cookie sheets before placing them on a rack to cool completely.