Shortbread Cookies:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla
extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Directions:
Preheat the oven to 350
degrees F.
In a large bowl, cream together the butter and sugar until they are
just combined and then add the vanilla. Separately, sift together the flour and
salt. Add the flour mixture to the creamed butter
and sugar. Mix until the dough starts to come together.
**At this point, you can add nuts, chocolate chips or lemon extract to the mixture, if you want.
Dump dough on a flat surface
and roll together into a flat disk. Wrap in plastic and chill in the refrigerator for 30 minutes.
Roll the dough into 1
1/4-inch balls. If you have a scale they should each weigh 1 ounce. You can also form the dough into a 1.5-inch-wide log and cut into 3/4 inch slices (or freeze the log to cut and bake later). Place the balls (or slices) on an
ungreased cookie sheet 2 inches apart and flatten slightly with the palm of your hand.
Bake for 20 to 25. Cool on wire rack and serve.
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