Shortbreads
Yield
1 dozenPrep
40 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
milk, sweetened condensed
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
milk, sweetened condensed
|
|
| 2.5 | ml |
vanilla extract
|
|
| 828 | ml |
all-purpose flour
|
|
| 118 | ml |
cornstarch
|
|
Directions
Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy.
Add condensed milk and vanilla and beat until incorporated.
Reduce speed to slow and slowly add the flour and then the cornstarch.
Beat until incorporated.
Divide the dough into 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Lightly flour a work surface and roll out the dough to a ¼ inch thickness.
Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour.
Preheat oven to 300℉ (150℃)
Using a 2½-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares.
Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes.
Place rack in the middle of the oven.
Place cookies in the oven for 15 to 20 minutes.
The cookies should color only slightly.
Cool completely.
