[CnD] Slice and Bake Shortbread Cookies TnT

Rhonda Scott earthmagic7 at sbcglobal.net
Sun Feb 19 01:58:50 GMT 2012


These are very light and delicate after baking and will crumble easily when removing from the cookie sheets.


Slice and Bake Shortbread Cookies

1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon pure vanilla
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Combine the butter, brown sugar and vanilla in a large mixing bowl. Beat at
medium speed, scraping the bowl often, until creamy, for 1 to 2 minutes.
Reduce the speed to low; add the flour. Beat, scraping the bowl often,
until the mixture leaves the sides of the bowl and forms a smooth soft
dough, for 2 to 5 minutes.

Divide the dough in half. Shape each half into a 6- by 2-inch round log.
Enclose each log in plastic food wrap and refrigerate for at least 2 hours.

Heat the oven to 375 degrees. Cut the logs into 1/4-inch slices, using a
sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9
minutes or until lightly browned on the edges. The cookies are tender, so
let them stand for 5 minutes on the cookie sheets before removing.

Stir together the granulated sugar and cinnamon in a small bowl. Roll the
warm cookies in the mixture.

Makes 3 1/2 dozen cookies.


More information about the Cookinginthedark mailing list