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Posted On: December 23rd 2021, 04:57 am
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Shortbread Cookies⭐️The perfectly not-too-sweet cookie - I’ve never been much of a baker, but this year I wanted to pick one simple cookie and nail it. Hope you enjoy these as much as I do! ~ food scale not necessary, although I’m a huge fan of using one now and you can buy one for around $10
Ingredients
-2 cups (256 g) all-purpose flour
-1 cup (115 g) powdered sugar
-1 cup (227 g) butter, room temp and cubed
-1 tsp vanilla extract
-1/2 tsp salt
-cane sugar for sprinkling
Steps
▫️In a large bowl, combine cubed room temp butter and sugar. Beat together until creamed using either a stand mixer or handheld mixer. Scrape down the sides with a spatula and add in vanilla and salt. Mix again.
▫️Measure and add in flour. Mix until a Play-Doh like dough is formed.
▫️Prep a sheet of plastic wrap with a light sprinkling of flour and then shape dough into a log using hands. Wrap log in plastic wrap and smooth sides into your desired shape - I like to make a square log with rounded corners.
▫️Place dough in the fridge to chill for at least 30 minutes but can be up to 24 hours.
▫️Preheat oven to 350 degrees about 15 minutes before you plan to bake the cookies.
▫️Remove chilled dough from the fridge, unwrap and slice Into quarter inch thick slices - usually about 16 cookies per batch.
▫️Arrange on a parchment paper lined cookie sheet with at least half an inch between cookies. They don’t spread much but if they do that can be corrected mid bake. Sprinkle cookies with cane sugar for a little extra sparkle on top.
▫️Place in oven at 350° for 10 minutes. Check at 10 minutes to see if any spreading has occurred. You can use a butter knife to gently pat in and reshape any edges that has spread. Cook for another five minutes checking for edges to be lightly golden brown. Remove cookies from oven and allow to sit on the pan for five minutes before transferring to a cooling rack. In my opinion, these cookies have the best texture when fully cooled.
They can be stored on the countertop in an air tight container for up to a week. You can also use this dough to roll out and cut shapes. Enjoy!
Ingredients
-2 cups (256 g) all-purpose flour
-1 cup (115 g) powdered sugar
-1 cup (227 g) butter, room temp and cubed
-1 tsp vanilla extract
-1/2 tsp salt
-cane sugar for sprinkling
Steps
▫️In a large bowl, combine cubed room temp butter and sugar. Beat together until creamed using either a stand mixer or handheld mixer. Scrape down the sides with a spatula and add in vanilla and salt. Mix again.
▫️Measure and add in flour. Mix until a Play-Doh like dough is formed.
▫️Prep a sheet of plastic wrap with a light sprinkling of flour and then shape dough into a log using hands. Wrap log in plastic wrap and smooth sides into your desired shape - I like to make a square log with rounded corners.
▫️Place dough in the fridge to chill for at least 30 minutes but can be up to 24 hours.
▫️Preheat oven to 350 degrees about 15 minutes before you plan to bake the cookies.
▫️Remove chilled dough from the fridge, unwrap and slice Into quarter inch thick slices - usually about 16 cookies per batch.
▫️Arrange on a parchment paper lined cookie sheet with at least half an inch between cookies. They don’t spread much but if they do that can be corrected mid bake. Sprinkle cookies with cane sugar for a little extra sparkle on top.
▫️Place in oven at 350° for 10 minutes. Check at 10 minutes to see if any spreading has occurred. You can use a butter knife to gently pat in and reshape any edges that has spread. Cook for another five minutes checking for edges to be lightly golden brown. Remove cookies from oven and allow to sit on the pan for five minutes before transferring to a cooling rack. In my opinion, these cookies have the best texture when fully cooled.
They can be stored on the countertop in an air tight container for up to a week. You can also use this dough to roll out and cut shapes. Enjoy!
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