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Recipes

Shortbread Cookies

Dress up your shortbread cookies with creamy Rolling Meadow Grass Fed Butter for the flavour and texture you will remember.

Dessert Dessert
Servings Serves 10 People
Preparation Time 1 hour

Ingredients

Shortbread Cookies:
2 cups unbleached all-purpose flour
1/4 cup cornstarch
Pinch salt
1 pkg (250 g) Rolling Meadow Salted Butter, softened
1/2 cup icing sugar
1 tsp pure vanilla extract
1/3 cup chopped dried cranberries (optional)

Topping: (optional)
2 tbsp icing sugar

Instructions

1. In a bowl, whisk together flour, cornstarch and salt; set aside.

2. In a large bowl, using an electric hand mixer, beat butter until lightened in colour. Beat in icing sugar until well combined. Beat in vanilla. Stir in cranberries, if using.
Stir in flour mixture until well combined, using hands to bring together. Divide dough into 2 halves and shape into discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes or up to 2 days to chill. (If refrigerating longer than 1 hour, you will need to let the dough come to room tem-perature to roll out dough easily.)

3. Remove dough from refrigerator and let stand at room temperature for about 10 minutes. Prepare work surface with 2 pieces of parchment paper and flour. Sprinkle 1 piece of parchment paper with some flour and place dough on top and sprinkle lightly with some more flour. Top with second piece of parchment. Roll dough to about 1/4 inch (6 mm) thickness. Using a cookie cutter (about 2 inch/5 cm) cut out shapes and place on parchment paper or silicone lined baking sheet. Gather remaining dough together and roll out again.

4. Place baking sheet in 350 F (180 C) oven for 8 to 10 minutes or until light golden around edge and bottom. Let cool on baking sheet for about 15 minutes before removing to cooling rack to let cool completely. Repeat with remaining dough.

5. Once completely cooled, dust cookies lightly with icing sugar if desired.

Tip: If using a 2 inch (5 cm) cookie cutter you will get about 30 cookies. If using a smaller cutter you will get more cookies!

These cookies can be kept at room temperature for up to 2 weeks. Shortbread gets better with age. The cookies will become more melt in your mouth the next day after baking. Always wonder-ful to bake them ahead!

These cookies freeze well too! Freeze them up to 6 months to enjoy well after the holiday season.

Slice and bake? For sure, you can roll the dough into logs and wrap in plastic wrap and refrigerate or freeze. Simply remove from the fridge to slice and bake when you want a delicious buttery cookie! Let thaw in the refrigerator if frozen before slicing.

In This Recipe

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