Hello everyone! So sorry for the lack of posts. I had a busy schedule the last two weeks because of finals. However, I am happy to say I am officially on spring break! Yay! You know what that means. MORE BAKING TIME! This post may be a little late, but better late than never, right?
To celebrate St. Patty’s day, I decided to whip up a batch of shortbread cookies in shapes of shamrocks. These were definitely a hit!
Let me tell you, they are so addicting! I ate 5 or 6 once they came out of the oven. These shortbread cookies have a delicate and melt in your mouth kind of texture. Once these cookies were gone, I realized that I could have dipped some in some chocolate ganache, but plain is just as good if not better! Until next time, friends!
Enjoy!
(Yield: about 30+ cookies depending in size and shape you make them)
Ingredients
- 2 cups unsalted butter, softened
- 4 1/2 cups all-purpose flour
- 1 1/4 cups lightly packed light brown sugar
- 1 tsp vanilla
- Pinch of salt
Directions
- Preheat oven to 350°. Beat all ingredients at medium speed with a heavy-duty electric stand mixer just until combined.
- Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut your choice of cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake, in batches, at 350° for 8-10 minutes or until golden brown. Let cool on baking sheets 1 minute. Remove to wire racks, and cool completely (about 5 minutes).
Side note: If the dough looks like it won’t combine (crumbly), just take it out of the bowl on a floured surface and knead the dough until a ball forms. Rolling out the dough also helps, too.
