Buggy's Shortbread Ii
Discover the timeless charm of "Buggy's Shortbread II," a melt-in-your-mouth classic that combines the richness of unsalted butter with the subtle sweetness of granulated sugar. This recipe is a celebration of simplicity, requiring just five pantry staples—flour, vanilla extract, and a pinch of salt round out the mix—to create perfectly tender shortbread cookies with a delicate, crumbly texture. With only 15 minutes of prep time, these buttery treats are shaped with ease and baked to a light golden perfection in under half an hour. Ideal for holiday gatherings, afternoon tea, or a cozy snack, these cookies are as versatile as they are irresistible. Plus, they store beautifully, making them a delightful make-ahead dessert or edible gift. Try Buggy’s Shortbread II today for a taste of pure homemade indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
Directions
Step 1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar mixture, mixing on low speed until the dough comes together and forms a soft, crumbly consistency.
Step 5
Turn the dough out onto a clean work surface and gently knead it a few times to bring it together. Avoid overworking the dough to maintain its delicate texture.
Step 6
Roll the dough out to about 1/4 inch thickness. Use cookie cutters or a knife to shape the dough into desired pieces.
Step 7
Transfer the shortbread pieces to the prepared baking sheet, leaving about 1 inch of space between each piece.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the edges just begin to turn golden. Be careful not to overbake as this can make the cookies too dry.
Step 9
Remove from the oven and allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store the shortbread in an airtight container for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (457.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082.9 |
| Total Fat 98.4g | 0% |
| Saturated Fat 56.4g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 610.5mg | 0% |
| Total Carbohydrate 283.7g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 100.6g | |
| Protein 25.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 56.6mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 283.3mg | 0% |
Source of Calories