Shortbread Cookies

Dyuti just charmed me into making these utterly buttery delicious cookies. Few days back, she longed to have some cookies. She told me I haven't made cookies for a while now and wanted it on as the next To do.

I agreed to her wish. I had last bought Shortbread cookies from the store a month back to make base for the Cheesecake. When we took a bite of those cookies, we both loved it and full loaded with butter.. Hmmm it was so yummy. The minute she told me she wanted cookies, I decided I'm going to make these Christmas cookies the very next day.

Here goes the recipe.

Recipe Source: Joy of Baking

Ingredients:

All-purpose flour - 2 cups
Unsalted Butter(at room temperature) - 1 cup (225 gm)
Salt - a pinch
Confectioners sugar - 1/2 cup (powdered sugar)
Vanilla essence - 1 tsp

Instructions:

• Beat the butter using an hand-mixer for 3-4 minutes until fluffy.

• Add the confectioners sugar and beat for another 2-3 minutes until well combined.

• Add salt and vanilla essence and beat for 2 minutes.
• Fold in the flour mixture in 4-5 batches.

• Flatten the dough, wrap it in a plastic and refrigerate for an hour.

• Once chilled, place the dough out from the refrigerator and let it be in room temperature for 5-10 minutes.
• Lightly flour the kitchen counter and roll out the dough in 1/2 inch thickness.
• Use any cutter to cut into desired shaped.
• Prick few holes with a fork
• Dust-off the excess flour from the cut-cookies.
• Place the cut-cookies on a parchment paper and place it in refrigerator for 5-10 minutes.

• Repeat the rolling with the left-over dough until all done.
• Preheat oven to 350F and bake the cookies till golden brown.
• When cooled, keep the cookies in an air-tight container for up to a week.