Best Butter Shortbread Recipe

Shortbread Cookies (Easy Butter Cookie Recipe) Fifteen Spatulas

WEBJun 10, 2023 · Instructions. Preheat the oven to 350 degrees F. Place the butter, confectioner’s sugar and vanilla in a large bowl, and …

Rating: 4.9/5(192)
1. Preheat the oven to 350 degrees F.
2. Place the butter, confectioner’s sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
3. Add the flour and mix until it’s crumbly and looks like it can’t be mixed more.
4. Add the milk and keep mixing. The dough should clump together after about 15 seconds.

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Perfect Shortbread Cookies (tender & buttery)

WEBNov 2, 2023 · Preheat Oven + Prep Pans . Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.. …

1. Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
3. Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired**) and place onto prepared baking sheets.
4. Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

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3Ingredient Buttery Shortbread Cookies Chew Out …

WEBDec 5, 2023 · In the bowl of a stand mixer, add cold butter slices and brown sugar. Cream until mixture has a pasty texture. Scrape down …

1. Preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
2. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
3. On a large board, sprinkle 1/2 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using. (Important Note: You may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough.)
4. Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour board if needed.) Either cut into 3×1 rectangular strips, triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.

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