Easy
Slice-and-Bake Vanilla Shortbread Cookies
Prep
Time
10 mins
Cook
Time
14 mins
Total
Time
24 mins
These crunchy slice-and-bake vanilla shortbread cookies are so
easy to make. They are delicious with melted white chocolate!
Course: Cookies
Servings: 28 cookies
Calories: 126 kcal
Author: www.pastryandbeyond.com
Ingredients
·
280 g (2 cups) all-purpose flour (dip and sweep)*
·
185 g (3/4 cup and 1 tablespoon) butter, at room temperature, cut into
cubes
·
105 g (1/2 cup) granulated sugar
·
1 teaspoon pure vanilla extract
·
150 g (5 oz) white chocolate, chopped (optional)
Instructions
1. Mixer
method: Place the butter in a large bowl and beat on medium speed for 1
to 2 minutes until it is soft with a hand-held mixer or with paddle attachment
if using a stand-mixer. Add the sugar and cream on medium speed until light and
fluffy. Stop the machine and scrape down the sides of the bowl with rubber
spatula when needed to be sure they are all mixed.
2.
Add the vanilla and mix.
3.
Add in flour mixture in 2-3 batches until it is totally
incorporated.
4. Alternative
no machine method: Place the flour and sugar in a medium bowl and mix well. Add
the vanilla extract and mix with a spoon. Add the butter. Using a fork, cut the
butter into flour mixture or rub butter and flour mixture with your fingertips.
Finally use your hands to bring the dough together.
5.
Divide the dough in half and place each on a plastic film. Give
a rectangular shape to each and cover with plastic film. Start to roll the
doughs into approximately 5,5 inches (14 cm) long logs. Keep them in the
freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
6.
Preheat the oven to 350°F(177C°). Line baking sheet with
parchment paper or silicone baking mat. Set aside.
7.
Take the doughs from the freezer/refrigerator and cut the logs
into 1/25 inch(1cm)thick slices. Place them on the baking sheet and bake for
12-14 minutes until the edges are lightly golden brown.
8.
Remove the cookies from the oven and let them cool for 10
minutes on the baking sheet. They will be crunchy as they cool.
9.
If you want, you can dip the cookies into the melted white
chocolate. Melt the chocolate over bain-marie. Place the chopped chocolate into
a heat proof bowl that sits over a pan of simmering water. Stir often. Dip
cookies into the melted white chocolate.
Source https://pastryandbeyond.com
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