Shortbread Cookies

280 g or 2 cups Gusto Pastry & Pasta Mix Flour

170 g or 3/4 cup cold salted butter

100 g or 1/2 cup sugar, plus extra for tops

34 g or 1/4 cup plus 1 Tbsp powdered sugar

1 tsp vanilla extract

Freshly grated orange, lime or lemon zest 1-2 tsp, (optional)

1 tsp pure almond extract (optional)

Cube the cold butter and place in a mixing bowl of a stand mixer with a paddle attachment before gathering the rest of ingredients.
The dough can also be made by hand in a bowl using a wooden spoon, but I suggest using slightly softer butter instead.
Using the paddle attachment blend the butter & sugars until thoroughly combined. Don’t overbeat butter and sugar, beat just enough to mix.
Add the flour and mixing on medium low speed allow the mix to form wet clumps.
Mixture is crumbly at first and then magically forms a dough. Finish off by hand by gently bringing the clumps together into a ball.
Turn onto a floured surface and shape into a log.
Wrap in parchment & tightly twist the ends to create a neat log.
Chill for at least 45 minutes.
Slice with a sharp knife. Chill again for 30 minutes at least.
Lay cookie rounds on a parchment lined cookie sheet, not too close together. Sprinkle top with sugar. Bake in a preheated oven at 350°F for 10-14 minutes until lightly brown on the edges.
Cool completely.

You can use unsalted butter but be sure to add 1/2 tsp salt to the flour
The trick to this dough not spreading into a pool when baked is to not overbeat the butter. There’s no creaming butter and sugar here until “light & fluffy”. Simply soften enough to combine with the sugar before adding the flour.