Ingredients
- Classic Version in 4 ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus two tablespoons powdered sugar
- 1 teaspoon pure vanilla flavoring
- 1 cup (2 sticks) unsalted butter, 70 degrees, reduce chunks
- 1 teaspoon water
- Variations:
- Chai Spice Tea Shortbread Cookies:
- two tablespoons loose chai tea, or from roughly 6 tea bags
- Toasted Pecan Shortbread Fingers:
- 1/2 cup toasted and chopped pecans
- Plus extra powdered sugar, for dusting finished cookies
Directions
Classic Version in 4 ingredients:
Preheat the oven to 375 levels F.
Add some flour, salt, and powdered sugar to some mixer and pulse to mix. Include the vanilla, the butter and also the 1 teaspoon water. Pulse together just until a dough is created. Place the dough on the sheet of plastic wrap and roll right into a log, a couple of 1/2 " across and 5 inches lengthy. Tightly twist each finish from the wrap in opposite directions. Chill the dough within the refrigerator not less than half an hour.
Slice the sign in to 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 " apart. Bake before the edges are simply light brown, about 12 to 14 minutes, rotating the pans midway with the baking process. Remove in the oven and let awesome around the cookie sheets for five minutes. Tansfer to wire racks and awesome until 70 degrees. Enjoy!
Tips: Store in airtight container for approximately per week or freeze uncooked log for approximately per month. Also, make use of the freshest ingredients possible to find the best tasting cookies.
Chai Spice Tea Shortbread Cookies :
Pulse together the tea using the flour and salt inside a mixer just before the teas are in small pieces distributed through the flour. Adding the powdered sugar, vanilla, the butter and also the 1 teaspoon water. Continue as instructed above.
Toasted Pecan Shortbread Fingers:
Pulse the toasted and chopped pecans in to the dough after which shape right into a flattened round disk. Wrap in plastic wrap and refrigerate for one hour. On the flour dusted surface, roll the dough to roughly 1/3-inch thick. (When the dough is simply too difficult to roll or starts to crack, get forced out at 70 degrees for any couple of minutes until pliable.) Having a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange around the prepared baking sheets and stick to the cooking instructions as above. Dust slightly cooled cookies with powdered sugar via a capable strainer .
Recipe thanks to Claire Robinson
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