Sunday, 20 December 2015

La Kitchenette Souris: Shortbread Cookies

These are easy & quick, and taste as delicious as any Shortbread Cookie you are going to find!

A lot of Shortbread recipes call for cornstarch, but this leaves a very chalky taste in your mouth, that I really don't care for.
This recipe is great because it doesn't use any! 

Shortbread Cookies

1 pound butter (2 cups~ use real butter!)
1 1/2 cups icing sugar
2 cups flour + 2 more cups

Mix butter, icing sugar & 2 cups flour together.
Add 2 more cups & knead until it forms a soft dough.

Roll into 1 inch balls (keep them small!) & place on baking sheets.

Bake at 300 for 6-8 minutes, until they have a golden brown bottom.
These over-bake quickly, so check them after 6 minutes & watch closely if they need to be done a bit longer.
In my oven, 8 minutes was perfect, but your's it may burn them. 

These freeze quite well.

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