shortbread cookies for
St. Patrick's Day
on March 17th.
I used the basic shortbread recipe.
Ingredients
Ingredients
2 cups all-purpose flour
1/4 tsp salt
(If you use salted butter, omit the salt)
(If you use salted butter, omit the salt)
1 cup unsalted butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 tsp vanilla.
1 tsp vanilla.
With an electric beater or hand beater,
beat the butter until smooth, about 1 minute.
Add the icing sugar and beat until well mixed... (about 2 minutes)
Add in the vanilla extract.
In a bowl whisk the flour with the salt,
Gently stir in the flour mixture into the butter mixture.
Flatten the dough into a disk shape,
wrap in plastic wrap, and chill
the dough for at least a half hour.
Flatten the dough into a disk shape,
wrap in plastic wrap, and chill
the dough for at least a half hour.
Line 2 baking sheets with parchment paper.
Roll out dough 1/4 to 1/2 inch thick.
I roll the dough on waxed paper,
and place the dough on a cookie sheet in the
refrigerator for 15 mins. approx.
Cut out cookies.
The cookies keep their shape when cutting them out.
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