CHRISTMAS SHORTBREAD COOKIES

Originally Posted December 7, 2011

Kelley EdwardsMade by Kelley Edwards

“Every year I like to give gifts that I've made, and these shortbread cookies are one of my favourites”
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1 cup (260 grams) all-purpose flour
1 cup cornstarch

1/4 teaspoon (2 grams) salt

1 cup  (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using 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. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months. They can be frosted with Royal Icing, and covered in sprinkles (see recipe below)

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

1 Comment »

  1. Mmm... nothing better than sugar cookies 🙂 I have a gazillion cookie cutters so I can make them all year long 🙂 I still have never been brave enough to do the homemade royal icing, but will give it a try!

    Comment by Heather — December 7, 2011 @ 10:47 pm


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