Post by wilderness on Dec 21, 2018 8:45:00 GMT -5
CLASSIC SHORTBREAD-Jan in BC
This recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.
1 cup unsalted butter, softened
3/4 cups icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 disc at a time, roll out dough between waxed paper to 1/3-inch thickness. Using 2-inch cookie cutter, cut out shapes. Place, about 1 inch apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.
Bake in 300°F oven until pale golden, about 20 minutes. Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)( Canadian Living)
This recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.
1 cup unsalted butter, softened
3/4 cups icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 disc at a time, roll out dough between waxed paper to 1/3-inch thickness. Using 2-inch cookie cutter, cut out shapes. Place, about 1 inch apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.
Bake in 300°F oven until pale golden, about 20 minutes. Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)( Canadian Living)
