Wednesday, May 14, 2014

Shortbread Cookies

My husband and I have friends that visited Scotland and brought back some Walkers Scottish shortbread cookies. My husband just loved them and ask if I could make him some cookies. So, I looked on the back of the cookie box for the ingredients of flour, sugar, butter and salt. Of course, I had all those ingredients and it seemed pretty easy to whip up the batter to make the cookies.
My first try they came out a little bland, they needed some vanilla extract for more flavor. So, the second time I made them, my husband was pleased, he said, "they tasted just like Walkers cookies and they were buttery and crisp."
3/4 pound unsalted butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour, sifted
1/2 teaspoon salt
2 tablespoons raw sugar, for sprinkling
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla.
Add the sifted flour and salt to the butter mixture. Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough 1/2 inch thick and cut with a 3-inch round cookie cutter. Place the cookies on a lined baking sheet and sprinkle with raw sugar.
Bake for 18 to 20 minutes, until edges begin to brown. Allow to cool on rack to room temperature. Enjoy!