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February 20, 2018

Shortbread Cookies

I love the simplicity of a buttery shortbread cookie.  They’re great at mid-day with a cup of coffee or hot tea.  Using a really good quality butter and fresh ingredients will yield the best cookies.

-MBK

Shortbread Cookies
Print Pin
5 from 1 vote

Shortbread Cookies

Course Dessert
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 20

Ingredients

  • 3/4 pound unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. table salt
  • 6 to 7 ounces good quality semisweet chocolate optional

Instructions

  • Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment,mix together the butter and 1 cup of the sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,then ad them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with the flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes. Roll the dough 1/2 inch thick and press into your cookie mold or cut into your desired shape. Bake for 20 to 25 minutes, until the edges begin to brown. If using a shortbread mold pan, let cool 8 minutes, flip, remove the pan and cut where indicated. Optional: Melt the chocolate in the top of a double boiler. Carefully, dip the back of the cookie in the chocolate, letting all the excess drip back into the bowl, place chocolate side up on a parchment lined sheet until chocolate is set.

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My Back Kitchen is a collection of our family's recipes passed down from generation to generation.

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