One easy recipe for shortbread cookies is Claire Robinson's classic shortbread cookies. Making these cookies takes about one hour, including prep time, refrigeration and cooking time. The recipe makes approximately 65 shortbread cookies.
To make classic shortbread cookies, add 2 cups of all-purpose flour, 1/2 teaspoon of salt and 1/2 cup plus 2 tablespoons of powdered sugar to a food processor, and pulse until combined. Add 1 teaspoon of vanilla extract, 2 sticks of unsalted butter and 1 teaspoon of water, and pulse until a dough forms. Place the dough on a piece of plastic wrap, and roll it into a log about 2 1/2 inches in diameter and 5 inches long. Wrap the dough tightly with the plastic wrap, and refrigerate for 30 minutes. Alternatively, freeze the log for up to one month for later baking.
Cut the log into 1/3-inch thick cookies, and place them 2 inches apart on a cookie sheet. Bake in an oven at 375 degrees Fahrenheit for 12 to 14 minutes or until the edges become light brown. Allow the cookies to cool on the pan for 5 minutes, then remove to a wire rack to cool completely. Store the cookies in an airtight container for up to one week.