Shortbread Cookies


Back in November when Tom and I were at the grocery store he added a container of TastyKake holiday cookies to the cart. Even though I've learned that TastyKake's are quite the luxury for people living outside of Maryland and Pennsylvania, I've never been a big fan. Their crumb cakes are the only baked good of theirs I like. So I was a bit hesitant to try these cookies, but after reading that they were shortbread cookies, I figured they couldn't be all that bad.

They turned out to be pretty tasty and since I'd one day love to never buy anything packaged and processed from the grocery store, I decided to give it a shot and make my own. When I searched for recipes, I couldn't believe just how simple it was to make these cookies. And why hadn't I made them before!?

Shortbread Cookies
Yield: about 5 dozen cookies
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    • 4 sticks unsalted butter, at room temperature
    • 4 cups all-purpose flour
    • 1 cup sugar
    • 2 tsp. vanilla extract
    • powdered sugar or sprinkles (optional)

1. In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar until fluffy.
2. Add the vanilla and mix until combined. Add the flour one cup at a time until all of the ingredients are incorporated.
3. Transfer the dough to a large piece of wax paper. Pat into a log and refrigerate for at least one hour.
4. Preheat the oven 350. If using cookie cutters, roll out the dough on a lightly floured surface. If not, pat the dough into a 2" in diameter log and cut into 1/4" slices. Add any optional toppings.
5. Place the cookies onto un-greased baking sheets and bake for 10-12 minutes. Transfer to wire racks and let cool completely.

Oh these were good cookies! Tom said they were definitely as good as the TastyKake ones which makes me happy. They've definitely been added to my standard Christmas cookie baking list!

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