This recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.
- Portion size 36 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 disc at a time, roll out dough between waxed paper to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.
Bake in 300°F (150°C) oven until pale golden, about 20 minutes. Let cool on pans on rack for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Classic Shortbread Cookies make a delicious holiday gift. Wrap them up and then download and print these pretty labels to add to your package. The finishing touch to your homemade gift? A recipe card for these delicious cookies.
Nutritional facts Per cookie: about
- Sodium 17 mg
- Sugars 3 g
- Protein 1 g
- Calories 80.0
- Total fat 5 g
- Potassium 9 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 2.0
- Folate 6.0
- Vitamin A 5.0
