Some recipes suggested using confectioners sugar (beneficial for its corn starch proportion), while others suggested granulated white sugar. I read that the latter would heed a better cookie texture, so I went with the white sugar!
Some recipes also suggested adding vanilla. I think you could easily skip this and still end up with a delicious cookie.
Here is the recipe I followed.
2 ½ cup all purpose flour
¼ tspn salt
1 ¼ cup of butter
½ tspn vanilla
½ cup and 1 tbspn of white sugar
Yields about 60-70 small cookies
You'll want to use a hand blender to combine all the ingredients. Once it is mixed, if it is flaky like mine was- you'll want to use your hands to squish the dough into a few manageable balls.
Once divided, you will want to put each individual one in saran wrap and press down to flatten it. Refrigerate for a 1+ hours, or overnight.
Once you pull the dough out of the refrigerator, let it warm up to room temperature. Once it is ready, you'll want to roll out the dough to about half a cm in thickness!
Next, you get your cookie cutters out and go wild!
And here is the finished product!
Enjoy!
those look delicious, nooreen! :)
ReplyDeleteThanks Jess! They really were! Do you like shortbread cookies? If you do, I should make you some!
ReplyDeleteHey Nooreen! Great blog! And those cookies look delish!
ReplyDeleteHi Kajani! Thanks!! Hope you continue to enjoy it :-D
ReplyDelete