Christmas Shortbread cookies
By Jeannine13
This recipe is a definite keeper! I love the buttery smell, sweet flavor and awesome crumbly texture.
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Ingredients
- 2 cups all purpose flour ( I replaced 1/2 cup of all purpose flour with 1/2 corn flour)
- 1/4 teaspoon salt
- 1 cup unsalted butter ( I use Lurpak unsalted butter)
- 1/2 cup icing / powdered confectionery sugar
- 1 teaspoon vanilla extract
Preparation
Step 1
Method:
Beat the butter until smooth for about a 1 minute. Add the icing sugar to the butter and mix about 2 minutes untill smooth. Beat in the the vanilla extract.
Gently stir in the cornflour and all purpose flour until just incorporated. Flatten the dough into a disk shape and chill in the fridge for at least an hour till firm or overnight.
Pre-heat the oven at 300 degree F (150 degree celsius) with the rack in the middle of the oven.
On the lightly floured surface, roll out the dough to 1/4 inch (0.5cm) thick. Cut whatever shape you desire using lightly floured cookie cutter. Place the cookies on the prepared cookie sheet and chill in the fridge for 15 minutes. This will firm up the cookies and maintain their shape while baked.
Baked for 20-23mins or until light brown. Cook on rack.
Notes: I read that subsitute 1/2 cup of all purpose flour with 1/2 cup of cornflour will give the cookies a 'melt in your mouth' texture. And yes, it is so true. The use of confectionery sugar gives a smooth texture to the cookies too.