1,489 posts
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Post by Portiaami on Dec 28, 2022 3:52:06 GMT
Shortbread Cookies
Ingredients 1 cup salted butter, softened
¾ cup confectioner’s sugar whisked
1 teaspoon kosher salt
2 cups all-purpose flour
Instructions Cream together the butter and sugar with an electric mixer until the mixture is smooth and well-combined, but not fluffy, about 3 minutes. Add flour and salt to the butter and sugar mixture and mix until just combined.
Transfer the dough onto a piece of plastic wrap and roll into a 2 ½ inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Place in the refrigerator to chill at least 30 minutes.
Preheat the oven to 375ºF. Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/3-inch slices and place onto the prepared baking sheet. Bake until the edges have turned lightly golden brown, about 12 to 15 minutes. Remove from the oven and allow to cool completely.
*I usually dip 1/2 of the cookie in melted chocolate
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1,489 posts
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Post by Portiaami on Dec 28, 2022 16:19:07 GMT
A variation of Shortbread Cookies Fruitcake Shortbread Cookies www.thecandidappetite.com/fruitcake-shortbread-cookies/2 sticks unsalted butter (softened) 3/4 cup powdered sugar 1 teaspoon lemon zest 2 large egg yolks 1 tablespoon brandy ((or 1 teaspoon vanilla)) 2 cups all-purpose flour 1 teaspoon salt 1/4 cup chopped red candied cherries 1/4 cup chopped green candied cherries 1/4 cup chopped candied orange peel 1/4 cup chopped dried apricots 1/4 cup chopped dried figs 2 tablespoons raisins 2 tablespoons dried currants 2 tablespoons dried cranberries 2 tablespoons chopped walnuts 2 tablespoons chopped pecans In a large bowl, beat the butter until light and fluffy, about 1 minute. Add the powdered sugar, lemon zest, egg yolks and brandy and beat until well incorporated. Add the flour and salt and mix until combined. Stir in the dried fruit and nuts. Divide the dough in half, form into logs and wrap tightly in plastic wrap or wax paper. Chill for at least 2 hours or overnight. Can also be placed in the freezer for 30 to 45 minutes or until firm enough to slice. Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside. Once the shortbread logs are firm, use a sharp serrated knife to cut the logs into ¼-inch slices. Place the cookies onto the prepared baking sheets, about 2-inches apart. Bake until lightly golden brown around the edges, 30 to 35 minutes. Remove from the oven and allow the cookies to cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 4 days. Note: Feel free to use all or some of the dried fruit and nut mix-ins. It’s a very versatile recipe and can be switched up to your taste—meaning you can leave out what you don’t like or don’t have on hand!
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