Shortbread Cookies

Adapted from a recipe by The Culinary Institute of America.

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Votes: 12
Rating: 3.33
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Servings 20people
Submitted By Sarah House from the Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 3.33
You:
Rate this recipe!
Servings 20people
Submitted By Sarah House from the Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sift together flours and salt. Cream the butter and sugar until just incorporated. Do not overmix!
  2. Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated.
  3. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4x10-inch rectangle, wrap in plastic and chill until firm). Cut into bars, circles or desired shape and dock in the center with a fork. Wrap and chill until hard, 2 hours or overnight.
  4. Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
  5. Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes.
  6. Cool and store, wrapped, at room temperature for up to 1 week. Makes 20 cookies.
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