Tender, buttery rich shortbread cookiestrips.
Recipe: Shortbread Cookies
2 cups (16 ounces) butter, room temperature
Cream butter in mixing bowl with electricmixer until blended; add brown sugar and beat about 2 minutes,scraping down sides of bowl as needed. Add 3 3/4 cups flour,1 cup at a time, beating after each addition to incorporate.
Remove dough to board that has been sprinkledwith some of remaining flour. Knead dough for 5 minutes by hand,adding enough flour to make a soft, non-sticky dough.
Roll dough on floured board into rectangle1/2-inch thick; cut into 1-inch wide strips. Cut each strip into2 inch long pieces. Sprinkle with sugar, if desired.
Place strips 1-inch apart on ungreasedbaking sheets. Prick each cookie several times with times offloured fork.
Bake at 325°F (160°C) for 20 to25 minutes or until lightly browned. Transfer to wire rack tocool completely. Store tightly covered in a cool place.
1 cup brown sugar, packed
4 to 4 1/4 cups all-purpose flour – divided use
Granulated or colored sugar for garnish (optional)
Makes about 4 dozen cookies.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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