Thursday, March 28, 2013

Shortbread Cookies

Shortbread cookies are one of those treats that you can sit down and really enjoy. This recipe in particular gives a really light and buttery cookie. With Easter just a couple of days away I wanted to post a recipe that would be perfect for everyone in the family. Shortbread cookies hold the shape in which they're cut, so they would be great for using any type of cookie cutter, which is a hit with kids. The recipe is super easy, something that's always important and you can be sure that the results will be just as good. A great idea if you're celebrating easter sunday is placing the cookies in a deep plate and filling it with easter themed candies. For a more versatile idea you could definitely use wax paper and thin colored rope to create little packages of cookies and give to friends! Hope you enjoy the post & the recipe!


Classic Shortbread

2 1/4 cups salted butter, softened 
1 cup sugar, plus more to sprinkle
3 1/2 cups all-purpose flour, plus more for rolling
1 cup cornstarch or white rice flour

Preheat oven to 350 degrees F. Using a handheld electric mixer on high speed, cream together the butter and sugar until light and fluffy.
Gradually sift in flour and cornstarch, stirring briefly between each addition, just until it binds together. Flour your hands and gently kneed until just smooth (do not overwork). To make dough easier to roll, wrap in plastic wrap and refrigerate for 30 mins.

On a floured board, roll out the dough to about 1/4'' thick. Cut into your chosen shapes.Bake for 15-20 mins. Sprinkle with sugar and let cool.