June 6, 2010

Shortbread/butter cookies

Recipe adapted from several that I found online.


170g butter
1/2 cup sugar
1 tsp vanilla

1 3/4 cup all-purpose flour
1/8 tsp salt

  1. Measure out A in a bowl, cream together until combined.
  2. Measure and sift together B.
  3. Add B to A and mix until combined. Shape into a ball (don't overmix or the butter will melt and go all gross and greasy) and place in a generous square of clingfilm. Loosely fold over with clingfilm and then flatten the ball into a disk.
  4. Freeze for 30 minutes (freezing it helps solidify the butter so that the cookie will keep its shape when baked).
  5. Preheat oven to 180 C.
  6. Take dough out of freezer; unwrap. Roll out so that it's about 1/2 inch thick or so. Cut out with cookie cutters or cut using knife into desired shape.
  7. Place on ungreased baking sheet.
  8. If your dough got soft and warm, it's better to chill the raw cookies in the fridge again if possible for a bit so that the cookies retain their shape when baked. Unfortunately my fridge wasn't bit enough so some of the later cookies lost their shape a bit. (My oven is also only 1/4 size of a conventional home oven so I had to do two batches.)
  9. Bake for about 20 minutes or until edges of cookies start to go golden brown.
  10. Take out and let cool on baking sheet. Remove and store in airtight container.