| Moderated by: Vargr, shadowcat-x, boojum | ||
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boojum boojum 
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Shortbread Cookies Ingredients 1 cup (8 oz/225 g) butter, softened ½ cup (2 oz/58 g) powdered sugar (sifted) 2 cups (10 oz/280 g) all purpose flour Instructions 1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. 2. In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. 3. Add in the flour and mix until the dough just comes together. 4. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log. 5. Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for at least 60 minutes but up to 3 days. 6. Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray and bake for 18 - 20 minutes or until just golden. 7. Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days. |
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