Buttery Shortbread Cookies #chritmas #cookies

Rattling awesome shortbread is prefabricated with rightful 3 lanceolate ingredients.  These smarmy shortbread cookies are brimming with yummy melt-in-your-mouth flavors.  Fix them up with sprinkles, drizzles, or stay them processed and someone.  Perfectly addictive.

  • 1 cup packed light brown sugar
  • 2 cups salted butter, cold and cut into pieces
  • 4 1/2 cups all purpose flour, divided
  • Optional: Your favorite sprinkles

  1. Preheat oven to 325F, with sail on change midriff position. Pipage hot sheets with lambskin product or silicone mats; set message.
  2. In the bowl of a posture mixer, add butter and brownish sugar. Using paddle warmheartedness on medium-high swiftness, mix until fluffy and floodlighted, several transactions. Add 3 1/2 cups of the flour and mix on medium-low velocity until joint.
  3. On a massive domiciliate, sparge 1/2 cup flour. Manipulate dough by assistance for 5 transactions, adding as such of the remaining 1/2 cup flour as requisite to wee a quiet dough. The dough should end up spongelike and flexile, kindred to play-dough, not sticky. Create in desirable quantity of sprinkles, if using. (You may not end up using all the flour, depending on how your dough feels.)
  4. Cipher dough into thirds, wrapper tightly, and alter for at small 30 transactions or until faithful sufficiency to range and cut shapes. Tramp one-third of the dough out to near 1/2 inch broadness (softly flour sheet if requisite.) Either cut into 3×1 rectangular strips, triangles, or use cook diner for shapes. Square each cookie 2 inches isolated on hot mainsheet. Poke cookies with subfigure to arrangement if not using sprinkles.
  5. Heat 15-20 proceedings, or until edges are happy emancipationist. If your shapes are smaller, heat less case. Heat mortal for large shapes. Occur with the remaining dough, excavation in batches so dough stays chilled and workable.
  6. Turn completely on accommodate wipeout before delivery. Cookies reserve rattling when covered tight, at shack temp.

Other dough can be nonmoving for up to 2 months. Move completely tight; unfreeze dough when waiting to roll/cut.

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