Utterly Buttery Shortbread From The Cookie Book Recipes

UTTERLY BUTTERY SHORTBREAD (FROM THE COOKIE BOOK)

Steps:

• Mix ingredients and roll out into 1/8 inch thick. Cut as desired and bake at 400° for 10-12 minutes on a cookie sheet lined with parchment paper. Cool on wire racks.

EASY BUTTER COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream butter with 1/2 cup sugar and vanilla using mixer.
• Add the flour to make batter stiff.
• Make into 2 rolls using waxed paper.
• Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
• Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
• Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
• Prep time includes refrigeration time.

BUTTERY SHORTBREAD COOKIES

Steps:

• Sift flour and baking powder together in a small bowl.
• Cream butter, add sugar slowly, mixing well.
• Mix in egg and lemon zest.
• Add flour/baking powder mixture, mix in well.
• Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
• Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
• These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.