Low Iodine Classic Shortbread Cookies

Total time1 hr

Prep time15 min

Cook time30 min

4.5

(25)

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Ingredients

16 servings

1 cup (2 sticks) unsalted butter, softened to room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted
2 cups all-purpose flour
¼ tsp fine salt
1 tsp vanilla extract (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
2
Beat the softened butter and sifted powdered sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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