I have been trying different shortbread cookie recipes for years and they have always been a pain. Either the dough is crumbly and hard to roll out, or the "easier" ones that you pat into a pan look ugly to me (lol) and then there are the ones that handle beautifully, but you don't get that melt in your mouth shortbread taste. Well, I'm happy to report that I have found a winner... todays recipe it is absolutely perfect!!
2 cups of butter (room temperature)
1 cup of granulated sugar
4 cups all purpose flour
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
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In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
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Add the flour, one cup at a time, beating well between each addition.
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Roll the dough into two logs and wrap in plastic wrap, then chill until very firm.
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After "logs" are very firm, roll them in sprinkles nor nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes (mine were lightly golden in 18 minutes). Cool on baking rack.
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NOTE: The coconut extract isn't absolutely necessary, but its such a nice addition. The funny thing is, is that you do NOT taste coconut, but you do taste a richness and sweetness that is slightly reminiscent of those Danish cookies that come in a tin at Christmas (but even better). If you don't use coconut extract, just use all vanilla extract.SEE VIDEO TUTORIAL >>
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