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Avis's Shortbread Cookies

Chef.Foodie's picture
Ingredients
  All purpose flour 5 1⁄2 Cup (88 tbs) (White Lily)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Unsalted butter 2 Cup (32 tbs), at room temperature
  Granulated sugar 2 Cup (32 tbs)
  Eggs 2 Large, at room temperature
  Vanilla extract 2 Teaspoon
  Non-stick cooking spray 1
  Confectioners sugar 1⁄2 Cup (8 tbs) (For Sprinkling Over The Cookies)
Directions

Sift the flour, baking soda, and salt into a large bowl and set aside.
In the bowl of an electric mixer, cream the butter and granulated sugar on medium speed for 8 minutes, until light and fluffy.
Add the eggs, one at a time, and continue beating.
Add the vanilla, then add the flour mixture and beat until the mixture just holds together.
Chill the dough for at least 1 hour before baking.
Preheat the oven to 325°F.
Coat a cookie sheet with nonstick cooking spray.
Use an ice cream scooper to scoop the dough out onto the pan.
Bake for 12 to 15 minutes, or until the edges begin to brown.
Remove the shortbreads from the pan, place on a plate, and sprinkle confectioners' sugar over the warm cookies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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