 |
| Ingredients for the cookies |
 |
| Creaming the butter and sugar |
 |
| Ready for rolling |
 |
| Cookies ready for the oven |
 |
| Waiting for decorating |
 |
| Red sprinkles |
 |
| Dipped in bittersweet chocolate |
Shortbread cookies. This recipe is adapted from Joyofbaking.com.
Shortbread Cookies:
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
Cream butter and sugar. Add in vanilla.
Mix salt with the flour and add into the creamed butter. Mix until combined. Chill for 1 hour. Roll out dough. Cut into whatever shapes you like.
Bake in a 375 degree oven 9-13 minutes.
For Chocolate Dipped Shortbreads:
6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
more:http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz1DrNwkjds