Tina's Shortbread Cookies

By mitzzy

Ingredients

• 1 pound of butter (unsalted)
• 1 teaspoon of vanilla extract
• 1 cup and 1 tablespoon of icing sugar
• 1 cup of cake and pastry flour
• 2 1/2 cups of all purpose flour
• 1/2 cup of corn starch

Details

Servings 8

Preparation

Step 1

Add vanilla to butter and whip butter until light and fluffy.
Combine dry ingredients and then sift into butter/vanilla mixture.
Combine all ingredients with your hands. When everything is combined you should have a large yellowy ball of dough. Cut it in four and put the dough in the fridge to chill for 15 minutes to 20 minutes. Remove the four pieces of dough from the fridge one at a time and roll each one into a long tube ( about 10 inches long)in wax paper leaving the others to continue to chilling while you roll. Refridgerate all four tubes of dough for several hours (or overnight) so that the dough is firm enough to cut with a sharp knife.

Cut cookies about 1/4 to 1/3 of an inch in width and bake on a matte silver cookie tray for 28 minutes at 285 degrees F. Remove the cookies from the pan to cool while still warm (so excess butter does not reabsorb keeps the cookies lighter). Wipe the tray with a paper towel between batches to remove excess butter.

One recipe makes about 8-10 dozen cookies.


ICING
3 1/2 cups of icing sugar
3/4 cup of butter (unsalted)
1/4 cup of Crisco Shortening
3 tablespoons of milk
1 teaspoon of vanilla extract

Combine butter, shortening, vanilla and milk. Add icing sugar. Colour as desired.