Wednesday, December 15, 2010

Shortbread Cookies


2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter, room temperature
½ cup powdered (icing) sugar
1 tsp. vanilla extract
Sprinkles or coloured sugar to decorate


In a bowl whisk the flour with the salt.  Set aside.
In a separate bowl, beat the butter with a mixer until smooth and creamy. Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  If the dough is too crumbly then add in a few tsp. of milk at a time until the dough just comes together.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  
Preheat oven to 350 degrees F and place the rack in the middle of the oven.  Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch thick circle with a floured rolling pin. If the dough is too crumbly to roll out then place it in the freezer for 10-20 minutes. The firmer the dough is the easier it will be to roll out and cut.  Cut into rounds or other shapes using a lightly floured cookie cutter. Decorate with sprinkles or coloured sugar.
Place on the prepared baking sheets 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 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

*Recipe from Joy of Baking

No comments:

Post a Comment