THe Ul­ti­mate Short­bread Cook­ies

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 20 min­utes

To­tal time: 1¾ hours

Makes: 24 cook­ies

The hol­i­days wouldn’t be com­plete with­out sweet, but­tery short­bread. We’ve per­fected the clas­sic treat in this ul­ti­mate ver­sion, which has a crispy snap that still melts del­i­cately in your mouth.

1 cup un­salted but­ter, soft­ened

¾ cup ic­ing sugar

½ tsp vanilla

¼ tsp salt

2 cups all-pur­pose flour

2 tsp gran­u­lated sugar

In stand mixer with pad­dle at­tach­ment, or in bowl us­ing wooden spoon, beat to­gether but­ter, ic­ing sugar, vanilla and salt un­til light and fluffy; stir in flour just un­til com­bined.

Press dough into bot­tom of parch­ment pa­per–lined 9-inch (2.5 L) square cake pan. Us­ing palm of hand, flat­ten to make smooth even sur­face. Sprin­kle with gran­u­lated sugar. Us­ing knife, score sur­face of dough into 24 rec­tan­gles; prick each sev­eral times with fork. Re­frig­er­ate un­til firm, about 30 min­utes.

Bake in 300°F oven un­til firm and pale golden, about 55 min­utes. Let cool for 5 min­utes; cut through score lines. Let cool com­pletely in pan. (Make-ahead: Store in air­tight con­tainer for up to 1 week or freeze for up to 1 month.)

Per cookie: about 122 cal, 1 g pro, 8 g to­tal fat (5 g sat. fat), 12 g carb (trace di­etary fi­bre, 4 g sugar), 20 mg chol, 25 mg sodium, 13 mg potas­sium. % RDI: 4% iron, 7% vit A, 7% fo­late.

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