I love this Shortbread cookie recipe it is so delicious, easy to make, easy to roll out and use with cookie cutters and freezes nicely too. Since I had my baby we are kind of homebound for the next few weeks to keep him away from germs I decided we should make cookies as an activity.
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
Beat the butter until smooth and creamy (about 1 minute) with a mixer. Add the sugar and beat until pale and fluffy (about 2 minutes). Beat in the vanilla extract. Mix in the flour and salt 1/2 cup at a time just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least 1/2-1 hour or until firm.
For Chocolate Dipped Shortbreads:
6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
My daughter loves to help but hates the sound of the mixer. Our creative solution so she doesn't have to cover her ears with her hands or ask me to shut off the mixer (how am I suppose to make cookies with the mixer off?)