Vanilla Shortbread
Inspired by a Scottish recipe, these shortbread cookies are delicious with a good cup of coffee or a glass of milk. To make them, press the dough into a loaf pan, then remove it from the pan so that each cookie has straight, smooth edges. The 5 ingredients and 15-minute prep time will require just […]
Ingredients
- 2/3 cup (100 g) unbleached all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (65 g) icing sugar
- 1 tsp (5 ml) vanilla (see note)
- 1/4 cup (35 g) icing sugar
- 1 tsp (5 ml) water
- 1/2 tsp (2.5 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- Line a 9 x 5-inch (23 x 13 cm) loaf pan with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, cornstarch and salt.
- In another bowl, cream the butter, icing sugar and vanilla with an electric mixer. With the machine running on low speed or with a wooden spoon, add the dry ingredients until smooth. If the dough is grainy, mix with your hands.
- Using your fingers, spread the dough out in the prepared pan, pressing down with your fingers or an offset spatula to get the smoothest possible surface. Using the parchment paper, lift the dough out of the pan and onto a work surface. Cut the dough crosswise into 8 strips and return it with the parchment paper back to the pan.
- Bake for 35 minutes or until the shortbread is golden. Let cool on a wire rack for about 1 hour before unmoulding.
Inspired by a Scottish recipe, these shortbread cookies are delicious with a good cup of coffee or a glass of milk. To make them, press the dough into a loaf pan, then remove it from the pan so that each cookie has straight, smooth edges. The 5 ingredients and 15-minute prep time will require just a moment of thinking over before you dive into making this recipe.