These Butter Shortbread Cookies are the best shortbread treats! Liquefy in-your-mouth rich goodness. Make them, blessing them, freeze them.
THE BEST SHORTBREAD COOKIES EVERYONE LOVES
We’re neck somewhere down in treats everywhere on our kitchen and will ideally proceed with the pattern in the following couple of days. When there are Littles at home and they have companions, in some cases they all come amassing… and treats vanish in nanoseconds.
We had some good times throughout the end of the week commending the special seasons ahead of schedule with some loved ones. I can’t check the number of youngsters were there. At any rate fifteen of them, and half of them proudly hungry teenagers.
Interpretation: tables brimming with food and counters abounding with treats to fulfill those not really little-any longer Littles. Enter these spread shortbread treats.
To Make this Recipe You’Il Need the following ingredients:
INGREDIENTS
2 cups salted butter, cold and cut into pieces
1 cup packed light brown sugar
4 1/2 cups all purpose flour, divided
Optional: Your favorite sprinkles
INSTRUCTIONS
Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.)
Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
Cool completely on wire rack before serving. Cookies keep very when sealed airtight, at room temp.
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