Monday, 19 December 2016

Yummy Shortbread Cookies that wont make it to the end of Christmas( Blogmas Day 4)



I've mentioned a few times in previous food post that I'm not the greatest of bakers when it comes to sweet items unless the recipe is uber easy. You can literally count on one hand all the sweet items I can bake and that includes corn bread, apple crumble, apple and peach crumble and a vanilla sponge. Rather than staying away from the kitchen after a few baking blunders I am slowly adding other recipes to my sweet baking list so  for today's recipe I'm sharing with you a shortbread cookie recipe that I have perfected. (Yay! Happy Dance)

I absolutely love this recipe it is so easy to bake with children also and for the insistent little ones that want to leave some for Santa you can pair it with a glass of milk on Christmas Eve Night. The ingredients that are listed are for a really big batch it yields 4-5 dozen cookies so if you are trying to stay on a diet during Christmas I suggest you make a smaller batch by cutting the measurements in half because these cookies are extremely moreish.(can't say I didn't warn you Ha!).



INGREDIENTS

2cups unsalted butter, at room temperature
1 1⁄2cups powdered sugar
2tablespoons vanilla extract
4cups flour
2teaspoons baking powder



DIRECTIONS

1.Line cookie sheets with parchment paper or generously spray with non stick spray.

2.Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.

3.In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. 

4.Do not overbeat! Only mix until flour is incorporated

5.Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.

6.Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.

7.Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.

8.Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.




 These are so good -- you are going to wish you doubled the recipe!
I hope you enjoy the recipe if you decide to try it also if you make any corrections to the recipe, add icing or put your own  twist on it feel free to let myself/ other readers know in the comment below. And lastly if you have any other festive recipes or recipes in general you would like me to try be sure to leave a comment down below.


Happy Holidays,

Tas



The post Yummy Shortbread Cookies that wont make it to the end of Christmas appeared first on Hidden Beau-T Blog.

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