Spring Shortbread Cookies

I love the versatility of shortbread and these Spring Shortbread Cookies are one more example of the myriad of ways this simple dough can be used.  With Easter right around the corner and vibrant spring exploding all around, they’re also a beautiful, delicious way to celebrate the season.
Ingredients For the cookies:
  • 8 ounces very soft butter 2 sticks
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • 1/2 teaspoon salt
For the glaze;
  • 2 cups powdered sugar
  • 4 tablespoons half and half or milk
  • 1/2 teaspoon vanilla extract
  1. Line 2 sheet pans with parchment paper. Set aside.
  2. Place very soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add sugar and vanilla. Mix together by hand for about 30 seconds, until fluffy and well blended.
  3. Add the flour, cornstarch and salt. Stir until flour is completely incorporated. The dough will look a little shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
  4. For full instructions : thecafesucrefarine.com

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