Monday, December 5, 2011

shortbread cookies

It's official.  December is here and the Christmas baking has begun.  And what better way to start than with traditional shortbread cookies. 

Just look at all that whipped buttery goodness. 

This is a very simple recipe.  Just four ingredients.  Butter, flour, icing sugar and cornstarch.  There is however, nothing simple about the taste.  Melt in your mouth sums it up for me.

I'll be making a few more batches of these little gems before Christmas is over.  That's for sure. 

Shortbread Cookies
adapted from All Recipes

1 cup (two 8 oz sticks) unsalted butter, room temp.
1/2 cup icing (confectioner's) sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
dried cranberries

Preheat oven to 375°
Line baking sheets with parchment or silpat.
Whip butter on high speed for 10 minutes, until white and very fluffy. 
While the butter's whipping, sift together the sugar, cornstarch and flour.
Beat them in on low speed for one minute. 

Then beat on high for 3-4 minutes until well combined.

You can either roll them into balls and flatten with your hand or transfer dough to a piping bag fit with a large star tip.  I rolled and flattened them and dotted each with a dried cranberry. 
Bake 10-12 minutes, or until lightly golden around the edges.  Transfer to a wire rack to cool. 

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