Shortbread Cookies

Name: Shortbread Cookies
Yield: 20 servings
Cuisine: American
Ingredients: 120 grams Unsalted butter; 80 grams Granulated sugar (or powdered sugar); 200 grams Cake flour; 1 tbsp ☆ Milk (or water); 1/4 tsp ☆Vanilla essence; 1 Granulated sugar; 1 Water

cookpad.japan @cookpad_jp

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.

Be sure to completely chill the dough until hardened (at least 1 hour, if not for longer) for a foolproof dough. You can add some dried fruits (apricots, orange peel, maraschino cherries, etc.) in Step 4. You can skip Step 6 if you don't feel like coating the cookies in sugar. Recipe by INCE

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.

cookpad.japan @cookpad_jp

This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.

Saved

Ingredients

20 servings

120 gramsUnsalted butter
80 gramsGranulated sugar (or powdered sugar)
200 gramsCake flour
1 tbsp☆ Milk (or water)
1/4 tsp☆Vanilla essence
For the coating (optional)
1Granulated sugar
1Water

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Steps

1

Preparations: Bring the butter to room temperature. Line a baking sheet with parchment paper and preheat the oven to 180° (350°F).
2

Put the butter in a bowl and knead with a fork. Once softened, beat with an electric mixer until creamy.
3

Add the granulated sugar to Step 2 and mix well with an electric mixer. Add ☆ and cream well.
4

Sprinkle the cake flour into Step 3 and fold well with a rubber spatula It's okay if it there are some flour streaks.
5

Put Step 4 into a large Ziploc bag (about 27 cm wide) and form into a log. Let chill in the refrigerator for 1 hour until hardened.
6

Sprinkle the dough from Step 5 lightly with water and roll with sugar in a shallow pan to coat the surface. If it's a bit of a pain, you can just scatter the sugar on top.
7

Slice the dough from Step 6 into 8 mm thick slices. Arrange on the baking sheet with some space between each and bake in an oven for 15 minutes. That was easy, wasn't it?
8

Once baked, let cool. They're crispy and delicious! Bake until they look like the ones shown in the picture.
9

You can use a microwave to soften the butter in Step 2, but be sure not to let it melt to a liquid!! (I heat it at 900 W for about 15 seconds).
10

These cookies were prepared as written in Step 6. The edges are well-coated in sugar.
11

These are with dried raspberries! This is what they look like before baking, but they were delicious!
12

I tried baking them in a different shape! They're quite bigger than the round type!