Shortbread Cookies with variations
I based this recipe off of Bigger Bolder Baking to make the cardamom rose shortbread, something I had been dreaming of since buying rose petals from Diaspora Co.
Open in Cookpad AppCooking Instructions
- 1
Combine flour, salt, and any dry flavorings if using and set aside.
- 2
Beat butter and sugar together in a stand mixer at high speed for at least 5 min, until lightened in color and very fluffy and creamy.
- 3
Beat in vanilla, then add in the dry mixture at low speed in 3 batches.
- 4
Stretch out a long sheet of plastic wrap and turn dough out onto it. Shape into a log (2 in/5cm diameter) and twist the wrap around it.
- 5
Chill for at least 2 hours and up to 3 days.
- 6
Set out at room temp for 1 hour or until slightly softened but still cold.
- 7
Preheat oven to 325F. Slice into 1/4 in rounds using a serrated knife and arrange on cookie sheet with 1/2 in space.
- 8
Bake 25 min or until the edges and bottom are lightly golden and the centers are set. Cool on wire racks and enjoy!
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