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Coulee Region Cooks

Shortbread Cookies

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Ingredients:

  • 1/3 cup granulated sugar (80 grams)
  • optional: zest of 2 lemons or limes OR any other spices you would like to add
  • 1/2 cup powdered sugar (45 grams)
  • 3 sticks + 2 tablespoons soft butter (368 grams)
  • 1 teaspoon salt
  • 3 cups of all purpose flour
  • 1 teaspoon of vanilla
  • extra sugar for dusting

Directions:

  1. In a bowl with a paddle attachment beat
    together the butter, sugar, powdered sugar,
    vanilla, any spices or zest, and the salt.
    Continue to beat for several minutes, taking
    care to scrape the sides of the bowl often.
  2. While the butter and sugar are creaming,
    take a whisk and break up any clumps that
    might be in the flour.
  3. On a low speed, slowly add the flour until it is
    just combined.
  4. Slowly add in the dry ingredients to the
    batter. Do not over mix. Stop as soon as it all
    comes together.
  5. Prepare a 9X13 inch sheet by buttering the
    edges or placing parchment down.
  6. Spread the batter out evenly into your pan. If
    possible, chill the batter for at least 30 minutes.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Generously sprinkle the top of the batter with
    sugar. Place in the oven and cook for about 20-
    25 minutes.
  9. It is important to cut the shortbread while it is
    still warm – otherwise it will crack if you try to
    cut it after it has cooled.

RECIPE FROM JEN BARNEY
MERINGUE BAKERY & CAFE
WWW.MERINGUEBAKERYCAFE.COM

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