29/06/2015 – י״ב בתמוז ה׳תשע״ה
Butter Shortbread Cookies
Really delicious butter shortbread biscuits!
For 34-36 cookies
130 gr all-purpose-flour (1 cup)115 gr (1 cup) cornstarch / cornflour¼ tsp salt30 gr icing sugar (¼ cup)225 g butter (1 cup = 2 sticks) at room temperature1½ teaspoons vanilla extract
In a little bowl whisk the flour + cornstarch (cornflour) + salt.
Using a mixer at medium speed beat the butter with the icing sugar until the light and fluffy – about 3 minutes. If needed – stop and scrap the sides of the bowl with a spatula and continue whisking. Whisk in the vanilla extract. Reduce speed and add the flour mixture and mix just until combined.
Wrap the dough in plastic-wrap and refrigerate for at least two hours.
Preheat oven to 175 C (350F), line a baking pan with a baking sheet (you will need 2 pans)
Take out the dough and form into balls – about 2½ cm (1 inch) and place in baking pan spacing them a little..
Bake for 12-14 minutes until the edges of the cookies begin to golden. It is important not to over bake so you should watch it carefully as every oven is different.
Remove from the oven and place on a wire rack to cool for about 5 minutes.
Line another baking pan or a tray with a baking sheet and sprinkle about 1/3 cup of the icing sugar onto the bottom of the pan/tray.
Gently place the slightly cooled cookies on top of the sugar and sprinkle the rest of the icing sugar on top.
Keep in an airtight container with baking paper between the layers. You can also freeze the cookies.