THE ULTIMATE CHRISTMAS COOKIE ... CLASSIC SHORTBREAD FINGERS |
Cuisine: English
Author: Mrs Butterfingers
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
Melt in- your mouth Christmas shortbread
- l cup soft unsalted butter (8 oz.. 226 g)
- ¾ cup icing sugar(5 oz. 105 g)
- ½ tsp. vanilla
- ¼ tsp fine sea salt
- 2 cups unbleached all-purpose flour (9 oz. 452 g)
- coarse granulated sugar
- In a stand mixer with paddle attachment or in a bowl using wooden spoon beat butter until light and fluffy.
- Mix in icing sugar, vanilla and salt until light and fluffy.
- Mix in flour JUST until combined.
- Using you hands gather up the mixture into two balls.
- Shape the balls into squares.
- Wrap each in plastic wrap and refrigerate until firm but not hard (about 45 minutes)
- Working with one square at a time roll out dough between waxed paper to ½ inch (1 cm).
- Cut into ¾ inch (2 cm) wide strips.
- Cut crosswise into 2 inch (2.5 cm) lengths.
- Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets.
- Prick tops with fork and sprinkle with sugar.
- Chill until firm, about 15 minutes.
- Bake in 300F (150 cm) oven until pale golden (25 to 30 minutes).
- Let cool on pans on racks for 10 minutes and then trransfer to racks and let cool completely.
- (Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month)
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2894
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