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Re: Shortbread Cookie

From: Oliver Villegas cepc, cec. fewmcs, lcdr, AAC

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HI -

Any formula for shortbread will do. The size will only be limited by how big your oven and pan are.

Formula •3 c Cake Flour - very important •2 c Butter - unsalted •1 c Sugar, granulated •2 Egg yolks •1 tb Vanilla

Cream the butter and sugar together on low speed for 20 minutes in a electric mixer with a paddle not a whip - really 20 minutes! Add the yolks and vanilla till blended. Add the cake flour till just blended - there will still be some flour visible. Remove from the bowl, make the dough into a flat rectangle and cool. Careful to handle the dough as little as possible.

Pick the size pan you desire and place the chilled dough between 2 sheets of parchment paper and roll to desired thickness or cut to shape. DO NOT ADD FLOUR BETWEEN THE SHEETS!!!!! Place the finmished cookie on to the desired pan. Return the dough to the refrigerator and allow to rest and become firm. Remove the top sheet of parchment paper and bake at 300 degrees. Depending on the size and thickness of the cookie the bake time will vary. But the bottom of the cookie should brown only slightly. Cool on a wire rack.