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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Classic Shortbread Cookies Recipe

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This recipe for Classic Shortbread Cookies is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups butter salted and softened at room temperature (3 sticks or 12 oz)
1 cup icing sugar same as confectioner sugar or powdered sugar (4.4 oz)
3 cups all-purpose flour (13.2 oz)
Directions:
Directions:
Preheat oven to 325 F degrees.
Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.
Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.
Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape.
Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a rack.
Number Of Servings:
Number Of Servings:
3 dozen cookies
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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