Bake The Book: Shortbread Cookies – a delicious recipe with unsalted butter, superfine sugar, vanilla, zest of, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in the center and top third of the oven and preheat to 350u00b0F. Line two half-sheet pans with parchment paper.
2
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. 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.
3
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 1/4-inch-thick rectangle. Using a 21/2-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.
4
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. 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.
815
kcal
Calories
46
g
Fat
96
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes, 1/2 cup superfine sugar, 1/2 teaspoon pure vanilla extract, Grated zest of 1/2 lemon, and more.
Yes, Bake The Book: Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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