By The Canadian Living Test Kitchen
This recipe makes 36 cookies servings
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This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
This recipe combines the snap and the melt-in-your-mouth qualities we've come to love in shortbread. Work quickly to cut out the cookies, since even the heat from your hands will soften this buttery dough. Dipping your cookie cutter in flour between uses helps prevent sticking.
In stand mixer with paddle attachment or in bowl using wooden spoon, beat together butter, sugar, vanilla and salt until light and fluffy; mix in flour just until combined. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Working with 1 disc at a time, roll out dough between waxed paper to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out shapes. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Chill until firm, about 15 minutes. Repeat with remaining dough, re-rolling scraps once.
Bake in 300ºF (150ºC) oven until pale golden, about 20 minutes. Let cool on pans on rack 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.)
Additional information :
Change It Up
Chocolate Chunk Shortbread Rounds
Stir 4 oz (115 g) good-quality dark chocolate, chopped, into dough. Roll into 1-1/2-inch (4 cm) diameter log and chill for 1 hour. Slice into 1/4-inch (5 mm) thick rounds. Bake as directed; let cool completely on pans. Using fork, drizzle with 4 oz (115 g) dark chocolate, melted. Chill until set, about 15 minutes.
Source : Canadian Living: Holiday 2012
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