Classic Shortbread Fingers
- Preparation time: 40 minutes
- Total time : 2 hours
- Portion size: 42 cookies
This recipe makes 42 cookies servings
|Per cookie: about||-|
|total fat||4 g|
|sat. fat||3 g|
While a good shortbread cookie is worth the trip to the bakery, we (and many of our readers) love to get into the kitchen and create our own. This recipe combines the simplicity and melt-in-your-mouth goodness we adore in a shortbread recipe. Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.
- 1 cup 1cupunsalted butter, softened
- 3/4 cup 3/4cupicing sugar
- 1/2 tsp 1/2tspvanilla
- 1/4 tsp 1/4tspsalt
- 2 cups 2cupsall-purpose flour
- 2 tsp 2tspgranulated sugar
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into squares. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 square at a time, roll out dough between waxed paper to 1/2-inch (1 cm) thickness; trim edges. Cut into 3/4-inch (2 cm) wide strips; cut crosswise into 2-inch (5 cm) lengths. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Prick tops with fork; sprinkle with granulated sugar. Chill until firm, about 15 minutes.
Bake in 300ºF (150ºC) oven until pale golden, 25 to 30 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: January 2013