Teatime Shortbread
Yield
2 dozenPrep
20 minCook
12 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
unsalted, room temperature |
|
| ½ | cup |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
unsalted, room temperature |
|
| 118 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9. 5 inches round, about ¼ inch; thick.
Roll lightly with rolling pin to smooth top.
Using 3 inch diameter cookie cutter, cut out in 8 cookies.
Reserve scraps.
Repat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.
