Quality Ingredients for Creative Cooks
A simple recipe that creates melt-in-your-mouth results, shortbread cookies are terrific for decorating.  The dough keeps its shape, allowing intricate cookie cutter designs to stay in tact.

Shortbread Cutout Cookies

Makes 12 - 14 large cookies

A simple recipe that creates melt-in-your mouth results, shortbread cookies are terrific for decorating. The dough keeps its shape, allowing intricate cookie cutter designs to stay intact.

INGREDIENTS
2 cups (8.5 oz) all purpose flour; may substitute rice flour
2 sticks (8 oz) unsalted butter – room temperature
1/2 cup (2 oz) INDIA TREE Fondant and Icing Sugar
3/4 teaspoon (.15 oz) salt
1 teaspoon (.15 oz) pure vanilla extract
EQUIPMENT
  • 1 medium mixing bowl
  • Rubber spatula
  • Sifter
  • Plastic wrap
  • Baking sheet
  • 1 smaller, flat pan
  • Parchment paper
  • Cookie cutters
  • Rolling pin
  • Measuring cups – dry
  • Measuring spoons
  • Stand mixer with whisk attachment, or a hand held mixer
This recipe uses the following INDIA TREE products:
INSTRUCTIONS

  1. Heat oven to 350 F.
  2. Place sugar, butter and vanilla extract in stand up mixer bowl (or another medium mixing bowl if using a hand mixer) and beat on medium high until smooth. Scrape down sides of bowl with a spatula a few times during this process.
  3. Pour 1/3 of sifted flour and salt mixture at a time into wet ingredients. Beat on medium after each addition. Mix until all is blended and small balls of dough form.
  4. Turn mixer off and with your hands gently form dough into a ball. Separate the dough into two halves and place each portion onto a sheet of clear plastic wrap. With palm of hand press each portion of dough into a disc about 1-inch thick. Wrap dough in plastic wrap and refrigerate for at least 45 minutes.
  5. Before rolling out, remove dough from refrigerator and let it sit for 10-15 minutes. Keep any unused portion of dough in the refrigerator while you work so that it doesn’t become too warm to handle and cut.
  6. Roll out dough to desired thickness and cut out your shapes. Place shapes onto a parchment paper covered cookie sheet and bake for 10-12 minutes, depending on the size and thickness of cookies. To ensure more even baking, rotate your cookie sheet half way through. Watch to make sure cookies do not over-bake; they will be pale brown when done.
  7. Remove from the oven. While still soft and hot use a smaller, flat baking pan to lightly press down and flatten the cookies. This prevents buckling and creates a flat surface for decorating.
  8. Transfer to a wire cooling rack. Let cool completely before decorating.