SHORTBREAD COOKIES
1 cup room temperature butter (no substitutions)
1/2 cup brown sugar (packed tight into measuring cup)
2 teaspoons vanilla
2 cups flour
In a large stand mixer (using paddle beater), beat the butter, vanilla and brown sugar (on high) for five minutes (scrape down the bowl sides half way through).
After 5 minutes, add the flour (one cup at a time) and beat until very well mixed and the cookie dough comes away from the sides of
the bowl.
Roll the dough into a log and wrap in plastic wrap. Chill for at least a couple hours (I like to chill overnight).
When you are ready to bake these cookies, roll the log in sprinkles or finely chopped nuts, pressing them in with your hands just a little.
Using a thin bladed knife, slice the cookie log into 1/4" slices and place on an UNGREASED cookie sheet. Bake in a pre-heated 325° oven for 20-25 minutes or until edges of the cookies JUST START to change color. My electric oven takes 23 minutes.
Remove from cookie sheet and cool on bakers rack. These cookies do NOT spread out when you bake them, so you can really place them close together on the baking sheet.
SPRINKLES?
NO SPRINKLES?
Just make sure you have a
tall glass of milk!!
SEE VIDEO TUTORIAL >>
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