Avis's Shortbread Cookies
|All purpose flour||5 1⁄2 Cup (88 tbs) (White Lily)|
|Baking soda||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)|
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.