Shortbread cookies are easy to make and require little babysitting. Allow 30 minutes for the dough to chill in the fridge. The toughest part of this recipe is waiting for the cookies to cool down.
Traditionally, shortbread dough is poked with a fork to make little holes all over them. I'm not sure what the purpose of that is but it doesn't matter if you do that.
Preheat the oven to 350F
Ingredients:
1 lb. of butter at room temperature
3 cups of all-purpose flour
1 nip of Amaretto (Italian liquer)
2 teaspoons of vanilla
1 cup of superfine sugar
I use my Kitchenaid Mixer with a dough hook to make these cookies. If the batter seems a little too thick, you can add a little heavy cream to the mixture but usually that is not necessary. The ganache recipe is already on my blog. The little sprinkles are just because I made these cookies for a Guy Fawkes Party. Use whatever you like to decorate them. Traditionally, the shortbread bakes in the oven until the edges are golden brown and you then open the door of the oven to let them dry out. I don't bother with that step. I simply remove the tray from the oven and put it on a drying rack. Allow the cookies to cool down for around an hour before frosting. Then, allow the cookies to set for a little bit before cutting into cookies.
Cream the sugar, butter and flavorings. Slowly add the flour. Cream until well blended and refrigerate for 30 minutes. Put the prepared dough in a flat cookie sheet and bake for 20 to 25 minutes or until the edges are golden brown. Cut the prepared cookies out when well cooled.
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