Food recipes
Vanilla Sugary Shortbread Cookies
Vanilla Sugary Shortbread Cookies Ingredients: butter, without salt sugars, powdered water, bottled, generic vanilla extract wheat flour, white, all-purpose, unenriched sugars, granulated Directions: Preheat the oven...
Vanilla Sugary Shortbread Cookies
Ingredients:
butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
Preheat the oven to 325 degrees F.
In the bowl of your stand mixer, use the paddle attachment to beat together the butter and powdered sugar until light and fluffy.
Add the ice water and vanilla bean paste.
(Note: If you dont have vanilla bean paste, substitute 2 teaspoons vanilla extract for the ice water and vanilla bean paste.)
Mix well.
With the mixer on low, slowly add the flour and mix until incorporated.
Do not over mix.
On a lightly floured surface, using half the dough at a time, roll the dough to 1/4 thickness.
Cut into desired shapes, but ensure that you cut as close together as possible.
(The dough can be re-rolled once, but will become tough.)
Place the cut cookies on parchment-lined baking sheets.
Bake for 13 15 minutes until the edges are lightly browned.
Remove the tray from the oven and place on a wire rack.
Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm.
Allow the cookies to cool before gently shaking off the excess sugar.
Recipe adapted from Butter Baked Goods.
Ingredients:
butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
Preheat the oven to 325 degrees F.
In the bowl of your stand mixer, use the paddle attachment to beat together the butter and powdered sugar until light and fluffy.
Add the ice water and vanilla bean paste.
(Note: If you dont have vanilla bean paste, substitute 2 teaspoons vanilla extract for the ice water and vanilla bean paste.)
Mix well.
With the mixer on low, slowly add the flour and mix until incorporated.
Do not over mix.
On a lightly floured surface, using half the dough at a time, roll the dough to 1/4 thickness.
Cut into desired shapes, but ensure that you cut as close together as possible.
(The dough can be re-rolled once, but will become tough.)
Place the cut cookies on parchment-lined baking sheets.
Bake for 13 15 minutes until the edges are lightly browned.
Remove the tray from the oven and place on a wire rack.
Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm.
Allow the cookies to cool before gently shaking off the excess sugar.
Recipe adapted from Butter Baked Goods.