Thursday, March 19, 2009

Soft Shortbread cookies

Usually shortbread is so hard, I like this recipe because the shortbread comes out nice and soft. The secret is not to overbake it. If you like things soft, always underbake it, that's why Mrs. Field's was so successful. I like it this way.

- 1 cup cold butter, cubed
- 2 cups flour
- 1/2 cup sugar
- salt
- 1 tbsp cold water
- 1 tsp vanilla

Mix the ingredients together
Knead with your hands
Cover in saran wrap
Put in fridge for 1 hour
Take out of fridge
Roll out with rolling pin
Cut whatever shape you want
Bake 325 for 15 minutes

After cools down, spread filling like an oreo, and create a shortbread sandwich!
(I used my apple strudel filling. Note that this is used in so many of my recipes. You can make a batch, and put it in the freezer, and just take out what you need and use in countless dishes)

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