Shortbread Cutout Cookies
Notes 2019: I made a batch of Julie's from the WestJet Magazine with dark brown sugar and did not care for them. A batch with plain white sugar was much better. Chill the dough for 10 minutes before rolling. Place first tray in the freezer while you cut the second tray. 12 minutes was enough. Used salted butter and didn't add more.
Ingredients
- 1 cup (250 mL) unsalted butter, at room temperature
- 1/2 cup (125 mL) packed brown sugar
- 1/2 tsp (2 mL) vanilla extract
- 2 1/2 cups (625 mL) all-purpose flour
- 1/4 tsp salt
Directions
- Heat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Using electric mixer, cream together butter, sugar and vanilla until light and fluffy. Stir in flour and salt, 1/2 cup (125 mL) at a time; mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
- Working on lightly floured surface, roll dough out until approximately 1/2 inch (1 cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5 cm) apart.
- Bake, in batches, for 12 to 15 minutes or just until cookies begin to brown. Cool completely on baking sheets before transferring to storage containers.
Simple Shortbread Cookies
Ingredients
- 1 cup butter, at room temperature
- 1/2 cup sugar (powdered, granulated or brown)
- 2 cups all-purpose flour
- 1/4 tsp. salt
Directions
- Preheat your oven to 350˚F. In a large bowl, beat the butter and sugar for one to two minutes, until smooth, pale and light. Slowly beat (or stir) in the flour and salt. Once the dough comes together, knead it a few times, until it’s smooth.
- Roll the dough until it is a quarter-inch thick and cut into rectangles, or into shapes using a cookie-cutter. Transfer to a parchment-lined baking sheet and poke each cookie with a fork. Bake for 10 to 14 minutes or until golden