My Island Bistro Kitchen’s Favourite Shortbread

Easy-to-make buttery shortbread that melts in the mouth.

Course Cookies

Cuisine Canadian

Keyword shortbread

My Island Bistro Kitchen My Island Bistro Kitchen

In bowl of stand mixer fitted with paddle attachment, beat the butter on high speed until light and fluffy (2-3 minutes). Add the sugar and beat until smooth, scraping the bowl as necessary. Add the egg yolk and vanilla. Beat until incorporated. With mixer on slow speed, stir in the flour and salt just until mixed.
Preheat oven to 300°F.
Turn dough onto lightly-floured surface. Gently knead dough just until it holds together. Do not over-knead. Shape dough into a round mound. If dough is too soft to roll, refrigerate it for 15-20 minutes. Roll dough to approximately ¼” thickness. Cut into desired shapes.
Place shortbread about 1” apart on parchment-lined baking sheet. Refrigerate for 20-30 minutes then bake in preheated oven for 20 minutes. Remove from oven and let shortbread rest on baking sheet for approximately 5 minutes then transfer to wire rack to cool. Makes approximately 30 (1” x 3” rectangles).
If desired, dough may be rolled into small 6” or 7” circles and scored with the tip of a sharp knife into wedges. When shortbread is removed from the oven, immediately cut through scored lines to separate the wedges.
The shortbread will keep for about a week in an airtight container at room temperature. Also freezes well.