Basic Shortbread Cookies

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Ingredients

Makes ABOUT 48

COOKIES, DEPENDING ON SIZE OF SHAPES(! Missing weight and calories!!)

2 cup ( 500 mL {480 g} )

room temperature unsalted butter(!96.0% !)

1 cup ( 250 mL {211 g} )

granulated sugar(!42.2% !)

2 tsp ( 10 mL {8.8 g} )

vanilla extract(!1.8% !)

4 cup {500 g} ( 1 L )

all-purpose flour(!100.0% !)

1200 g ??6100 Calories

Total (Missing weight and calories!)(!??509 Calories/100g !)(!??240%!)

Instructions

Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.

In a stand mixer with paddle attachment or a large bowl with a mixer, cream butter and sugar on medium speed until fluffy and well-incorporated. Turn mixer down to low speed. Add vanilla and slowly add flour. Mix until well-incorporated.

On a clean work surface, roll out cookie dough between two sheets of parchment paper until it is 1/4 inch (1/2 cm) thick. Cut out shapes using cookie cutter. Using a flat spatula, carefully transfer cookies to a lined baking sheet.

Bake at 350F/176C (175C/347F) for 10 to 15 minutes until cookies are slightly browned on edges.

Remove from heat and let rest for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Store in an airtight container for up to a week or freeze for up to a month.

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