SHORTBREAD COOKIES
RECIPE TYPE
Desserts and Baked Goods, Holiday
SERVES
YEILDS About 3 to 3 1/2 dozen cookies
Prep Time: 10 min
Cook Time: 9 min
Ingredients
Basic Shortbread:
1 cup Longo’s Country Churned Unsalted Butter, softened
3/4 cup icing sugar
1 tbsp vanilla extract
1/2 tsp salt
2 cups Longo’s Organic All Purpose Flour
Directions
Basic Shortbread: Beat butter with icing sugar until light. Mix in vanilla (and/or any additional variation flavourings) and salt. Stir in flour until uniformly combined. (Add any variation mix-ins at this stage until uniformly combined.)
Divide dough into 2 portions. Use plastic wrap to form into round, square or rectangular-shaped logs. Chill until firm enough to slice, at least 2 hours or up 1 day. (Make-ahead: Transfer wrapped logs to labelled freezer bag to store up to 3 months. To avoid crumbling, partially thaw frozen dough at room temperature for 20 to 30 minutes before slicing.)
Slice dough into 1/2-inch thick pieces and place on baking sheets lined with Longo’s Essentials Parchment Paper. Bake in preheated 375°F oven for 9 to 12 minutes until golden on the bottom and set.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 80 calories
Protein 1g | Fibre 4g |
Fat 5g | Sugar 2g |
Carbs 7g | Sodium 30mg |
