Shortbread Cookies

Shortbread Cookies

Adapted from a recipe by The Culinary Institute of America.
Servings
20 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

  • 1-3/4 cups Unbleached White Fine Pastry Flour
  • 1/4 cup White Rice Flour or Organic White Rice Flour
  • 3/4 tsp Sea Salt
  • 1 cup unsalted butter
  • 1/2 cup Cane Sugar

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.

Seasonal Favorites

See all
00 Flour
White Chocolate Chip Strawberry Pancake & Waffle Mix
Golden Corn Flour Masa Harina
Organic Coconut Flour
Cornbread Baking Mix
Gluten Free Organic Quick Cooking Rolled Oats
Hazelnut Flour/Meal Natural