My Favorite Shortbread Cookies

Ingredients

• 1 cup (8 oz / 225 g) butter, at room temperature
• 1/2 cup (3 oz / 85 g) brown sugar
• 1/4 cup (2 oz / 57 g) sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/2 cups (12 1/2 oz / 355 g) all-purpose flour

Instructions

1. In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.
2. Add in the egg and vanilla and mix.
3. Fold in the flour.
4. Bring the dough into a ball and divide in half. Roll each half into an 8-inch log, then wrap it in plastic wrap. Twist the ends of the plastic wrap tightly to create a compact, even log. Chill the dough for 2 hours to overnight.
5. When ready to bake, preheat your oven to 350°F (180°C), then line 2 cookie sheets with parchment paper.
6. Remove the logs of dough from the fridge and unwrap them. Using a large, sharp knife, slice each log into 1/2-inch rounds.
7. Arrange the sliced cookies on the cookie sheets about 1 inch apart.
8. Bake the cookies for 18–20 minutes until lightly golden and slightly crispy.