Shortbread Cookies

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