Buttery Shortbread Cookies

short·bread

/ˈSHôrtˌbred/

1.         a crisp, rich, crumbly type of cookie made with butter, flour, and sugar.

2.         a luxurious, buttery Chardonnay from California.

Why choose just one?

This shortbread cookie recipe from laurenslatest.com was the perfect pairing for Shortbread Chardonnay, and only 4 ingredients!

INGREDIENTS

1 cup butter softened

3/4 cup powdered sugar

1/2 teaspoon vanilla

2 cups all-purpose flour

INSTRUCTIONS

•            Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.

•            In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.

•            Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired**) and place onto prepared baking sheets.

•            Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

•            Store in airtight containers for up to 5 days.

SOMM NOTES: I adore how harmonious this pairing is! Smooth, rich, buttery, creamy…a match made in heaven.