Buttery Shortbread Cookies
10 tablespoons Infused Butter, softened
½ teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour
½ cup Confectioners' sugar
½ teaspoon Salt
In a stand mixer fitted with a paddle attachment, beat together the infused butter and vanilla extract until creamed.
Add in the confectioners’ sugar and salt and mix until combined.
Scrape the bowl down then add in the flour while beating on low. Mix until combined and a dough forms.
Shape the dough into a rectangle and wrap it in plastic wrap. Set the dough in the refrigerator and chill for at least an hour.
Preheat your oven to 350°F (177°C).
Use a sharp knife to cut the dough into ½ inch thick slices, then place the slices onto a parchment lined backing sheet about an inch apart.
Use a fork or skewer to indent a pattern onto the top. Have fun with it!
Bake for 9-10 minutes, rotating the baking sheet in the oven halfway through.
Transfer to a wire sheet to cool and enjoy!