{"id":2894,"date":"2014-12-20T19:42:47","date_gmt":"2014-12-20T19:42:47","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2894"},"modified":"2015-01-02T20:18:32","modified_gmt":"2015-01-02T20:18:32","slug":"the-ultimate-christmas-cookie-classic-shortbread-fingers","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2894","title":{"rendered":"THE ULTIMATE CHRISTMAS COOKIE   &#8230;   CLASSIC SHORTBREAD FINGERS"},"content":{"rendered":"<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/12\/IMG_1702.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2897\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/12\/IMG_1702.jpg\" alt=\"IMG_1702\" width=\"800\" height=\"600\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/12\/IMG_1702.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2014\/12\/IMG_1702-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>The ultimate shortbread is worth its weight in gold.\u00a0\u00a0 It must have just the right amount of butter.\u00a0 Butter creating a rich flavour and\u00a0 crumbling texture.\u00a0 Then there should be a whisper of vanilla.\u00a0 Not too much sugar.\u00a0 The perfect measure of flour.\u00a0\u00a0 There is a joyful sense of the occasion when you make shortbread.\u00a0 You generally only make this mouth-watering cookie at Christmas, and it is always worth waiting twelve months to enjoy.<\/p>\n<p>It is important your measurements of the ingredients are exact. Not too much or too little of any one ingredient.\u00a0 I weigh all my ingredients when baking.\u00a0 Don&#8217;t depend on the markings of a butter package.\u00a0 They can be off centre. \u00a0\u00a0 If you do a lot of baking a kitchen scale is important.\u00a0 As a matter of interest I measured out 3\/4 cup of icing sugar then weighed it.\u00a0 By weight I was short 1\/4 of a cup.<\/p>\n<p>Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.\u00a0 Wait until your cookie dough is resting in the refrigerator before you preheat your oven.<\/p>\n<p>The secret to this perfect shortbread recipe is using icing sugar in place of regular granulated sugar..\u00a0 Icing sugar contains a little corn starch.\u00a0 Just enough to guarantee your shortbread fingers will be tender melt-in-your mouth morsels of delight.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">THE ULTIMATE CHRISTMAS COOKIE &#8230; CLASSIC SHORTBREAD FINGERS<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">cookie<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">English<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H5M\">1 hour 5 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">36<\/span><\/div>\n<div class=\"ERSummary summary\">Melt in- your mouth Christmas shortbread<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">l cup soft unsalted butter (8 oz.. 226 g)<\/li>\n<li class=\"ingredient\">3\/4 cup icing sugar(5 oz. 105 g)<\/li>\n<li class=\"ingredient\">1\/2 tsp. vanilla<\/li>\n<li class=\"ingredient\">1\/4 tsp fine sea salt<\/li>\n<li class=\"ingredient\">2 cups unbleached all-purpose flour (9 oz. 452 g)<\/li>\n<li class=\"ingredient\">coarse granulated sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a stand mixer with paddle attachment or in a bowl using wooden spoon beat butter until light and fluffy.<\/li>\n<li class=\"instruction\">Mix in icing sugar, vanilla and salt until light and fluffy.<\/li>\n<li class=\"instruction\">Mix in flour JUST until combined.<\/li>\n<li class=\"instruction\">Using you hands gather up the mixture into two balls.<\/li>\n<li class=\"instruction\">Shape the balls into squares.<\/li>\n<li class=\"instruction\">Wrap each in plastic wrap and refrigerate until firm but not hard (about 45 minutes)<\/li>\n<li class=\"instruction\">Working with one square at a time roll out dough between waxed paper to 1\/2 inch (1 cm).<\/li>\n<li class=\"instruction\">Cut into 3\/4 inch (2 cm) wide strips.<\/li>\n<li class=\"instruction\">Cut crosswise into 2 inch (2.5 cm) lengths.<\/li>\n<li class=\"instruction\">Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets.<\/li>\n<li class=\"instruction\">Prick tops with fork and sprinkle with sugar.<\/li>\n<li class=\"instruction\">Chill until firm, about 15 minutes.<\/li>\n<li class=\"instruction\">Bake in 300F (150 cm) oven until pale golden (25 to 30 minutes).<\/li>\n<li class=\"instruction\">Let cool on pans on racks for 10 minutes and then trransfer to racks and let cool completely.<\/li>\n<li class=\"instruction\">(Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month)<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2802<\/div>\n<\/div>\n<p>T<\/p>\n<div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); 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