Shortbread Cookies/Pie Crust


  • 1 stick butter, melted*
  • 1 1/3 cup Flour, AP
  • 1/4 cup Sugar, Granulated
  • 1/2 teaspoon Vanilla, Extract
  • Pinch of Salt, optional

*If butter is salted, skip the pinch of salt. If butter is unsalted, use the pinch of salt.


  1. Preheat oven to 350°. Combine flour, sugar and salt. Add butter and vanilla and mix until evenly moistened.
  2. Place mix on parchment paper and cover with another sheet of parchment paper. Roll out dough to a rough triangle, just shy of the size of your baking sheet. Discard top sheet of parchment paper. Trim the edges to form a clean rectangle. Place on baking sheet and score into 24 bars. Poke dough with a fork and freeze for approximately 10 minutes.
  3. Bake until golden, about 25 minutes. Remove from coke and cut into bars while shortbread is still warm. Let cool before serving. Store in an airtight container for up to 1 week.