These cookies are a breeze to make. I baked two types-regular butter shortbread and a brown sugar shortbread, Quality assurance is so important so I taste tested both of them. My preference is the brown sugar version. Both go perfect with a nice cup of black tea. If you are looking for a quick cookie for yourself or to give as a gift, these might fit the bill. They freeze and pack up very well.
Happy Thanksgiving to you all.
Butter Shortbread Cookies (makes approximately 24 3 inch cookies)
1 stick softened butter
1/4 cup powdered sugar
1/4 tsp vanilla extract
1 cup all purpose flour
1/4 tsp baking powder
Preheat oven to 325 degrees.Cream together butter, powdered sugar, and vanilla. Slowly mix in flour and baking powder. Mix until a soft dough is formed. Wrap in plastic wrap and chill for approximately 30 minutes. Roll out dough on lightly floured board to approximately 1/16th of an inch. Cut out cookies with 3 inch cookie cutter. Place on parchment lined cookie sheet. Bake for 18-20 minutes or until pale brown. Let cool on rack.
Brown Sugar Shortbread Cookies (makes approximately 30 3 inch cookies)
1 stick softened butter
1/4 cup brown sugar
1/4 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 tsp baking powder
Preheat oven to 325 degrees.Cream together butter, brown sugar, and vanilla. Slowly mix in flour and baking powder. Mix until a soft dough is formed. Wrap in plastic wrap and chill for approximately 30 minutes. Roll out dough on lightly floured board to approximately 1/16th of an inch. Cut out cookies with 3 inch cookie cutter. Place on parchment lined cookie sheet. Bake for 18-20 minutes or until pale brown. Let cool on rack.
