The Sweetest Shortbread Cookie
Thanks to family, this Holiday season I was able to revisit one of my favorite cookie recipes, the shortbread. There is nothing like its buttery goodness that just melts in your mouth. A perfect treat to share and bake with the ones you love and a perfect companion to a cup of coffee.
Cheers,
Rebecca
Recipe:
Total time: 30 minutes | Servings: 12 (medium) cookies
Ingredients:
8 ounces of butter
1/2 cup of powdered sugar
1 teaspoon of vanila extract
1 3/4 cups of all purpose flour
1/4 cup of cornstarch
Optional: If you’d like to add a dash of Holiday spirit to these cookies, feel free to add a 1/2 of a teaspoon of cinnamon. You won’t regret it!
Instructions:
Line your baking sheet with parchment paper.
Make sure your butter is softened and place in a medium sized mixing bowl. Stir the butter until smooth (not runny) - add your sugar and vanilla and mix together by hand (the old fashion way) until everything is well blended.
Add your flour and cornstarch and stir until all flour in corporated. Turn out onto a lightly floured surface and press the dough into a ball - then knead a few times until the dough is smooth and you can flatten it into a disk.
On the floured surface, roll (flour your rolling pin) the dough out to a 3/8 -inch thickness ( you want to try and get all the cookies to be the same thickness) and cut your desired shapes (his is a great spot to involve kids!) and place on the baking sheet.
One of the best parts about this recipe is you can reroll the scraps out as many times as you need to use up all of the dough!
Place the cookies in the frigde for atleast 45 minutes to set.
And when your ready to bake, preheat the over to 350 degrees and bake for 12 - 15 minutes depending on your oven. Keep an eye on those edges as you’ll want them to get a little golden brown. :)
Optional: This is great cookie to add a light glaze or let the kiddo’s decorate!
