Shortbread Cutout Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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This old-fashioned favorite is never out of style in the cookie jar. Rich and buttery, a batch of these melt-in-your-mouth delights will disappear in a hurry. Ingredients:
1-1/2 cups butter, softened |
1-1/3 cups domino® or c&h® pure cane powdered sugar |
3 teaspoons vanilla extract |
2-2/3 cups king arthur unbleached all-purpose flour |
domino® or c&h® pure cane granulated sugar |
Directions:
1. In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm.
2. On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool. Yield: about 3 dozen.
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