Shortbread Cookies


Ingredients
1 cup (227g) unsalted butter (preferably European-style), softened
½ cup (100g) sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 cups (240g) all-purpose flour

Directions
Beat the butter, sugar, vanilla, and salt
Add the flour:
Chill the dough for at least 30 minutes
For cut-out cookies: Place a large piece of plastic wrap on the counter.
Arrange oven racks, preheat the oven, and prepare baking sheets:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Cut out the cookies:
For cut-out cookies: Dust your work surface generously with flour.
Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions.
Cut out cookies using a 2 1/2-inch round cookie cutter.
Space the cookies about 1-inch apart on parchment-lined baking sheets.
Bake cookies until they start to turn lightly golden on the bottom and edges, about 20 minutes, rotating the pans halfway through.
Allow the cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely.

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