Bouchon Shortbread

Rich, buttery and simple. That is classic shortbread resulting from a Bouchon Bakery cook book recipe. My kind of cookie.

You can leave it simple by just sprinkling sugar on top before baking or you might frost it for that holiday feeling.

Either way, it’s a good tasting, easy to bake treat. Makes 24. *There will be slight changes to the recipe below from the one out of Bouchon Bakery cook book. My blog, my recipe.

6. 3 oz unsalted butter at room temperature
1/2 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
Granulated sugar for dusting

Cream butter until smooth. Add the 1/2 cup sugar and salt and beat for 2 minutes. Scrape down sides and add vanilla. Add flour in 2 additions, mixing until combined.

Turn dough onto wax paper, wrap and chill for 2 hours.

Preheat oven to 325 F.

Roll out dough into a 9 x 9 square. Slice horizontally then vertically to make 24 cut outs.

Remove to prepared baking sheet. Sprinkle with sugar if you wish. Bake for 17 minutes.