- 2 cups [280 g] all-purpose flour
- 1/4 teaspoon [1 mL] salt
- 1 cup [225 g] unsalted butter, at room temperature
- 1/2 cup [125 mL] icing sugar
- 1 teaspoon [5 mL] pure vanilla
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- Whip together flour and salt into a bowl; set aside.
- Into the bowl of an electric beater, beat unsalted butter for approximatley 1 minute.
- Add icing sugar and beat for approximately 2 minutes more, until smooth.
- Mix in vanilla.
- Slowly stir in reserved flour mixture stirring just enough to combine.
- Roll dough into disc, wrap into plastic wrap and refrigerated dough for at least 1 hour.
- Cover 2 baking sheets with waxed paper.
- Onto a lightly floured surface, using a pastry roller, roll dough until 1/2-inch [1.3-cm] thick.
- Using lightly floured cookie cutters, cut dough into 18 to 24 circles or any desired shapes.
- Arrange cookies onto prepared baking sheets; refrigerate for approximately 15 minutes, to harden dough so that cookies will then their shape after baking.
- Meanwhile, arrange oven rack in the middle of the oven and preheat oven to 300°F [150°C].
- Bake cookies into preheated oven for approximately 20 minutes, until dry yet not colored on top; cookies should be lightly golden underneath only.
- Transfer shortbreads onto a wire rack; leave to cool completely.
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