Shortbread Cookies



Here's the easy, calming, melt-in-your-mouth recipe with five ingredients you might have in your cupboard! Cookies keep for weeks when stored properly, and you can prep the dough in advance for custom-made desserts!

* Ingredients :

° 10 tablespoons unsalted unsalted butter at room temperature 142 g
° Half c confectioners sugar
° Half tsp vanilla extract pure
° 1 12 cups all-purpose flour 180 g
° 1/2 tsp salt kosher optional

* Methods :

In stand mixer fitted with paddle attachment, beat butter and vanilla extract until creamy.
Add sugar and salt. Mix until combined.
Scrape bowl & adding flour with whisk on low heat. Scrape the bowl again and mix until combined.
Shape the dough into a rectangular prism, wrap it in plastic and refrigerate until firm. At least an hour.
Preheat the oven to 350°F (177°C). Employ sharp knife to cut 1/2 inch thick tranches 
Place slices at least 1 inch (2.5 cm) apart on a baking sheet lined with silicone mat or parchment paper.
Use a fork or skewer to indent a pattern on top.
Baking about 10 min, rotating the baking tray in middle of the oven.
Transfer to wire sheet to cool down.

Enjoy !


 

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