Short Bread/Palumbo
Submitted by hkjudy
Buttery Italian-style shortbread cookies made with powdered sugar, vanilla, and three-quarters of a pound of real butter. Chill the dough, roll it out, cut your favorite shapes, and bake until golden.
YIELD
1 batchPREP
40 minCOOK
20 minREADY
This Palumbo family shortbread is all about one thing: butter. Three-quarters of a pound of it, to be exact.
Creamed with powdered sugar and a touch of vanilla, the dough comes together into a rich, sandy-textured base that melts the moment it hits your tongue. A stint in the fridge firms everything up so you can roll and cut clean shapes without the dough fighting back.
These are the kind of cookies that don’t need frosting or sprinkles to steal the show. Just pure, buttery crumble in every bite.
Pro Tips
- Let the butter come fully to room temperature before creaming for the smoothest dough
- Chill the dough a full 6 hours (or overnight) for the easiest rolling and cleanest cookie shapes
- Don’t overwork the dough after adding flour or the cookies will turn tough instead of tender
- Shortbread is done when the edges are barely golden. Pull them early for a melt-in-your-mouth texture
Ingredients
Directions
Cream butter and confectioners’ sugar.
Add flour, salt, vanilla and sugar.
Mix well.
Shape in a ball and cover with waxed paper.
Put in refrigerator for 4 to 6 hours.
Roll out and cut out shapes.
Bake in 325F oven for 20 minutes.
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