Shortbread Cookies
about 3 dozen
This shortbread recipe is really simple to follow and almost fail-proof. Plus, the cookies are simply delicious.
Read more about this recipe at Rasa Malaysia.
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vegetable shortening
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
prep: 10 minutes
total: 35 minutes
mixing bowl
whisk
electric mixer
plastic wrap
two baking sheets
parchment paper
roller
cookie cutters
wire rack
1. In a bowl, whisk the flour with the salt. Set aside.
2. In the bowl of your electric mixer, cream the butter until smooth (about 1 minute). Add the sugar and vegetable shortening and beat until smooth (about 2 minutes). Beat in the vanilla extract.
3. Gently stir in the flour mixture until just incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least 1 hour.
4. Preheat oven to 350F with the rack in the middle of the oven. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4-inch thick.
5. Cut dough into rounds or whatever shapes you wish using a lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
6. Bake for 8 to 10 minutes, or until cookies are lightly brown. Cool on wire rack.
