Sonora Shortbread Cookies

INGREDIENTS:

• 170g ROC® White Sonora T-65 stone-ground flour flour
• 113g unsalted butter, room temperature
• 50g caster sugar
• 1/2-1 tsp Madagascar Bourbon Pure Vanilla Extract
• 1/2 tsp fine sea salt

METHOD:

Cream butter and sugar until light and fluffy. Add vanilla, then add flour and salt. Mix until the dough comes together—if it's too scraggly, use your hands to work it into a cohesive dough.

Roll out dough on parchment paper to about 1/4" thick. Cut with your favorite cookie cutters. You can prick each cookie with a toothpick or create a decorative pattern with a fork to prevent doming (overworking the dough adds air that can cause puffing). But honestly? I didn't prick mine and some domed up a bit—they still tasted incredible.

Refrigerate the cut cookies for at least 20 minutes before baking.

Bake at 340°F for 16-20 minutes until edges are slightly golden.