Shortbread Cookies
Recipe:
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners) sugar
1 teaspoon (4 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
Recipe:
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners) sugar
1 teaspoon (4 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
In a separate bowl mix the flour with the salt. Set aside.
In the bowl of your electric mixer cream the butter (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Stir in the
vanilla extract. Gently stir in the flour mixture until just incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the
dough for at least an hour.
Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out dough to 1/2 inch (1.25 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured
cookie cutters. Place on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the
cookies will maintain their shape when baked. Bake for 20 minutes, or until cookies are dry but not brown. (The bottoms of the cookie
will be lightly browned.) Cool on rack.
In the bowl of your electric mixer cream the butter (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Stir in the
vanilla extract. Gently stir in the flour mixture until just incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the
dough for at least an hour.
Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out dough to 1/2 inch (1.25 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured
cookie cutters. Place on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the
cookies will maintain their shape when baked. Bake for 20 minutes, or until cookies are dry but not brown. (The bottoms of the cookie
will be lightly browned.) Cool on rack.
Variations to Shortbread Recipe:
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