Bake the Book: Shortbread Cookies

Name: Bake the Book: Shortbread Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 118 milliliters granulated sugar, for sprinkling; 1 Grated zest of lemon; 118 milliliters superfine sugar; 473 milliliters unbleached all-purpose flour; 16 Tbsps (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes; 1 teaspoons pure vanilla extract

You can never have too many dessert recipes, so give Bake the Book: Shortbread Cookies a try. This recipe serves 36. Watching your figure? This vegetarian recipe has 91 calories, 1g of protein, and 5g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, vanillan extract, superfine sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Equipment you will use

Baking Paper

Oven

Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until the butter is smooth, about 1 minute. Gradually add the superfine sugar, then the vanilla and lemon zest, mixing until light in color and texture, about 3 minutes. Reduce the mixer speed to low. In thirds, add the flour and salt.

Ingredients you will need

Superfine Sugar

Lemon Zest

Vanilla

Butter

All Purpose Flour

Salt

Equipment you will use

Stand Mixer

Bowl

Mix, scraping down the sides of the bowl to be sure the dough is well combined, until the dough cleans the sides of the bowl.

Ingredients you will need

Dough

Equipment you will use

Bowl

Place the dough on a lightly floured work surface and knead briefly until smooth. Dust the work surface and the top of the dough with flour, and roll out the dough into a ¼-inch-thick rectangle. Using a 2½-inch round fluted cookie cutter, cut out the cookies, and place them 1 inch apart on the half-sheet pans. Gather up the scraps, roll out, and cut out more cookies until all of the dough has been used. Refrigerate the cookies until chilled, about 30 minutes.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Cookie Cutter

Bake, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges are very lightly browned, about 15 minutes.

Equipment you will use

Oven

Remove from the oven and immediately sprinkle the cookies lightly with the granulated sugar (the sugar will not stick if the cookies aren’t hot). Cool completely on the pans.Note: The cookies can be stored in an airtight container at room temperature for 5 days.

Ingredients you will need

Sugar

Equipment you will use

Oven