Panera Shortbread Cookies

Ingredients

• 0.5 cup Unsalted butter (The body suggests regular salted butter may be substituted, omitting the salt.)
• 0.25 cup Icing sugar (Sift before adding; also called powdered or confectioners' sugar.)
• 0.5 tsp Vanilla extract (Vanilla imitation is also suggested as an alternative.)
• 0.111 tsp Salt
• 0.875 cup All-purpose flour (The source quantity is 1 cup minus 2 tablespoons.)
• 2 tbsp Cornstarch

Steps

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Put the unsalted butter in a mixing bowl. Beat on low speed until creamy, about 2 minutes.

3. 3

   Add the vanilla extract and salt to the butter.

4. 4

   Beat again for about 2–3 minutes, until light and creamy.

5. 5

   Scrape down the bowl as needed, then beat for another 30 seconds.

6. 6

   Sift the icing sugar into the butter mixture to prevent lumps.

7. 7

   Beat the butter and sugar until well combined.

8. 8

   Add the all-purpose flour and cornstarch.

9. 9

   Mix slowly, then knead the mixture into a dough.

10. 10

    Shape the dough into a log, cover it with plastic wrap, and refrigerate for at least 2 hours.

11. 11

    Cut the chilled dough into small pieces, about 1 cm wide.

12. 12

    Arrange the pieces on a baking sheet.

13. 13

    Press a design into the top of each cookie with a wooden stick or toothpick.

14. 14

    Bake in the preheated oven at 350°F (180°C) for 10–12 minutes, or until the edges turn brown. Keep a close eye on them; the source cautions that overbaking can make the cookies hard.

15. 15

    Let the cookies cool, then trim the edges.

16. 16

    Serve the freshly baked cookies plain.

Notes

The source gives total time as 2 hours 25 minutes, including at least 2 hours of refrigeration. The body says cooled cookies can be stored at room temperature for 4–5 days, refrigerated for up to 2 weeks, or frozen for up to 3 months. To thaw, leave them in the refrigerator overnight or on the counter for a couple of hours; alternatively, microwave for no more than 5–6 seconds. For a lemon variation, add 2 teaspoons of lemon zest before kneading. The structured instructions say to refrigerate the dough; the body excerpt's brief summary says freeze it, so refrigeration is followed here.

Nutrition per serving

• dessert
• cookie
• baked
• American
• vegetarian
• make-ahead