World’s Best Shortbread Cookies

Preheat oven to 325°F.

In the bowl of a stand mixer place the sugar and butter and cream until soft and fluffy.

Add the egg yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

Use a teaspoon or a #100 scoop to scoop dough and roll each scoop into a ball. Place on an un-greased baking pan spacing them about 2 inches apart. Using the back of the tines of a lightly floured fork flattened the balls.

Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove them from the oven and move them to a wire rack to cool. Once cooled these can be stored in an airtight container for up to 2 weeks. But don’t worry they won’t last that long.

This recipe yields about 75+ cookies.