Christmas Shortbread Cookies ~ They’re deliciously buttery, keep so well, make a great gift and look so Christmassy covered in the lightest dusting of powdered sugar.
Ingredients:
- 225g unsalted butter, softened (1 cup)
- ½ cup caster (superfine) sugar
- 2 cups plain flour
- ½ tsp sea salt
Method:
- Cream the butter and sugar until light and fluffy using an electric mixer.
- Add the flour and salt and mix on a low speed until just incorporated.
- Bring the dough together into a ball. Roll out between two sheets of baking paper until the dough is ½ inch thick.
- Refrigerate the rolled out dough for about 15 minutes.
- Remove the shortbread from the fridge, take off the top sheet of baking paper and use Christmas shaped cookie cutters to cut out shapes from the dough.
- Place the cutout cookies onto lined baking trays. Bring the leftover dough together in a ball and repeat the whole process.
- Refrigerate the trays of cutout cookies for 10 minutes and preheat the oven to 170 (325 F).
- Bake for 15 - 20 minutes, until lightly golden. Makes about 30 cookies.
- Happy baking! And merry Christmas!
Credit: www.butterbaking.com
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