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Title: Shortbread Cookies W/variations
Categories: Cookie Dessert
Yield: 24 Servings
| 8 | oz | Sweet butter; cold |
| 1/2 | c | Sugar |
| 2 | c | Flour |
| pn | Salt |
Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Preheat the oven to 250 degrees.
Combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, mix on low speed for 15 seconds. Add the flour and salt and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together.
Put the dough on a lightly floured board and roll it out 1/4 inch thick. With a 3-inch star cutter or other desired shape, cut out the cookies. Chill them for 1 hour in the freezer or refrigerator.
Line a baking sheet with parchment paper and place the cookies, so they are not touching, on the pan. Bake the shortbread for about 45 minutes, until firm. They should remain white in color.
VARIATIONS: Hazelnut Shortbread: Add 1/2 cup finely ground toasted and skinned hazelnuts to the master shortbread recipe.
Espresso Shortbread: Use the master shortbread recipe but decrease the flour by 1/4 cup and add 1/4 cup of espresso grounds.
Orange Shortbread: Add 3 tablespoons chopped orange zest to the master shortbread recipe.
Cinnamon Shortbread: Add 1 teaspoon of ground cinnamon to the master shortbread recipe.
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