Tender, all butter shortbread. Delicious on their own and even better when dipped in thick sipping chocolate!
1 Cup (2 sticks) unsalted butter, softened at room temperature
¼ Cup + 3 Tbsp powdered sugar (also called confectioner’s sugar)
½ tsp vanilla extract
1/4 tsp salt
1 ½ Cups all-purpose flour
½ Cup whole wheat flour
In the bowl of a standing mixer with the paddle attachment in place, cream together the butter and sugar until fully combined, about 3-5 minutes.
Add the vanilla extract and continue to mix for 2 minutes.
Add the salt, all-purpose flour, and whole wheat flour to the butter, mix until just combined.
Turn the dough out onto a piece of plastic wrap, shape it into a disc and chill in the refrigerator overnight (up to two days).
When you’re ready to bake the shortbread, leave the dough out at room temperature for 20 minutes while you preheat the oven to 350 degrees.
Line 2 baking sheets with parchment paper or silicone baking mats.
Place the dough onto a floured surface and roll to ½ inch thick.
Cut out shapes using spoon cookie cutter (or any cookie cutter you like) and place the cookies on the prepared baking sheet. Bake for 18-20 minutes, until the edges are starting to brown. Check the cookies after 10 minutes, they will bake faster if you roll them thinner than 1/2 inch.
Remove from oven and allow the cookies to cool completely. Serve the cookies as is, dip in melted chocolate and set them in the refrigerator, or serve alongside thick hot chocolate.