Shortbread is a classic English and Scottish biscuit(cookie). It is delicious, and is great to eat any time of the year; and especially in the holiday season! Below is a great recipe for the biscuits. And if you would like to make more of these biscuits(cookies), just double or triple the recipe!
Ingredients:
~1/2 cup unsalted butter, softened
~1/3 cup confectioners' sugar
~1 tsp. vanilla extract
~1/4 tsp. salt
~1 1/4 cups all-purpose flour
~Additional confectioners' sugar(organic reccomended) (optional)
~1/4 tsp. salt
~1/4 tsp. salt
- Preheat the oven to 350 degrees. In a large bowl, using an electric mixer set on medium-high speed, beat the butter and sugar for about 2 minutes or until light and fluffy. Blend in the vanilla extract and salt. Lower the speed and mix in the flour.
- Shape the dough into a disc and place it between 2 large pieces of waxed paper. Using a rolling pin, roll out the dough between the waxed paper until it is about 8 inches in diameter. If the dough is too soft, refrigerate or freeze it for 5 to 10 minutes. Remove the top sheet of waxed paper.
- Using a plate slightly smaller than the dough as your guide, trim off the uneven edge of the dough with a sharp knife and discard.
- Invert the circle of dough onto an ungreased baking sheet. With the tines of a fork, form a decorative border around the outside edge of the circle. Using a sharp knife or pizza cutter, cut the circle into 8 or 12 wedges.
- Bake for 10 to 15 minutes or until the edges of the shortbread start to brown. Transfer the baking sheet to a wire rack and cool for 10 minutes. Using a large, sharp knife, retrace the cuts previously made.
- After the shortbread cools completely. If desired, dust the top of the shortbread with confectioners' sugar. To store in an airtight container at room temperature, or freeze. Makes 8 to 12 cookies
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