Snack: Shortbread Cookies

Recipe by Maria Siriano Modeled after the classic Trefoil®, these pretty shortbread bites are buttery, sweet, and perfect for dunking into coffee, tea, or cocoa.

Ingredients

1 c. unsalted butter
1/3 c. granulated sugar
3 tbsp. packed light brown sugar
2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 tbsp. buttermilk
1 tsp. vanilla extract

Instructions

In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy, 4 to 5 minutes, scraping down the bowl as needed.
Whisk together flour, salt, and baking soda in a medium mixing bowl. With the mixer speed on low, add the flour mixture and beat until just combined. Add the buttermilk and vanilla extract and beat until incorporated.
Turn the dough out onto a work surface, shape into two discs, and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 1 hour.
When dough has chilled, preheat oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Let dough sit at room temperature for 10 minutes so it is soft enough to roll.
Roll one dough disc to 1/4-inch thickness on a lightly floured surface. Use a cookie cutter to cut dough into 2-inch circles. Repeat with remaining dough. Place circles on the prepared baking sheets, leaving about an inch between cookies. Repeat until all the dough has been used. Chill the cookies on the baking sheets for at least 15 minutes.
Bake cookies for 20 to 25 minutes, rotating the pans halfway through baking, until the edges of the cookies are very lightly browned. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

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