Shortbread Cookies Recipe | thevegasmom.com
Food

Classic Shortbread Cookies

I love to bake. I try not to bake very often, because otherwise the only foods I’d be eating are baked goods. However, on Thursday I was craving shortbread cookies. I don’t know how to makes them from scratch, so I grabbed a recipe out of my Great American Home Baking book.

This recipe is extremely easy. The recipe says to use an electric mixer, but I just used my Kitchen Aid stand mixer David got me for Christmas 2 years ago. Instead of parchment paper I used aluminum foil.

I prefer my cookies, and other baked goods, to have a more rustic homemade feel to them. The recipe calls for two 8 inch logs cut into 32 pieces, I didn’t do that. I just lumped all the dough together, rolled them into small balls, and then flattened them with two fingers. I only ended up with 12 delicious shortbread cookies.

Shortbread Cookies | www.thevegasmom.com
The butter and sugar before I mixed it
Shortbread Cookies | www.thevegasmom.com
The vegetable oil & vanilla
Shortbread Cookies | www.thevegasmom.com
The flour & baking powder together in a separate bowl, before being mixed with the wet ingredients
Shortbread Cookies | www.thevegasmom.com
The 12 cookies I was able to make from the dough (before being baked)
Shortbread Cookies | www.thevegasmom.com
The cookies after being baked

 

Classic Shortbread Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 32 Cookies

Ingredients

  • ½ cup Sugar
  • 1/3 cup Butter, Softened
  • 3 tbsp Vegetable Oil
  • 1 ½ tsp Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder

Instructions

  1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
  2. Place the sugar and butter in a medium bowl. Beat with an electric mixer set on low speed until combined, about 1 minute. Add the oil and vanilla. Beat until fluffy, about 2-3 minutes longer.
  3. Combine the flour and baking powder in a small bowl. Stir into the sugar mixture until a smooth dough form.
  4. Shape the dough into two 8-inch logs. Cut each log into sixteen 1/2-inch slices. Shape each slice into a small ball.
  5. Place the balls on the prepared baking sheet. Flatten each ball slightly by pressing with two fingers. Baking until set, 15-20 minutes. Cool completely.
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