Friday, December 31, 2010

Shortbread Cookies

Soft, crunchy, melt in your mouth shortbread that is seriously easy to make and always a hit with guests. Avoid over-mixing.
1 cup unsalted butter, room temperature
3/4 cup sifted icing sugar
2 to 2 1/4 cups all-purpose flour, sifted
  1. Preheat oven to 300F. Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in the sugar until smooth and creamy. Mix well. Using a wooden spoon stir in the 2 cups of flour until just mixed, do not overmix. Finish forming dough with your hands. If dough is sticky add more flour.
  2. Place a quarter of the dough on a floured board and using a floured rolling pin, roll out dough to 1/4 inch thickness for more depending on how thick you want your cookies. Cut shapes out with a floured cookie cutter. 
  3. Place on an ungreased baking sheet with at least 1 inch apart. Decorate as desired.
  4. Bake in preheated oven until pale golden  colour and set in the middle with lightly touched, 15 to 18 minutes.
Makes approx 65 cookies

No comments:

Post a Comment