Shortbread cookies

I have been receiving emails requesting more cookies. Those who know and received them from Michael and I, know i bake allot of the for the holidays. This is a very simple recipe that I retooled from a much more ingredient intense recipe. I though these cookies have a simple rich taste so recipe should be simple.

Shortbread cookies

Ingredients
6 sticks of unsalted butter at room temp
7 cups of all purpose unbleached flour
2 cups of raw sugar
2 teaspoons of pure vanilla extract
1/2 teaspoons of salt
1/3 teaspoon of real orange extract

Directions

In large bowl whip the butter until creamy, next with the mixer on low, slowly add the sugar. Once all the sugar has be combined with the butter add the vanilla and orange extracts. With the mixer still on low, slowly add the flour and salt. Once the dough starts to come together dump out onto a floured surface and work into a ball; flatten ball into disk, wrap in plastic and chill for an hour.

Preheat the oven to 350 degrees.

Divided the disk into quarters, working with one quarter at a time, roll out dough until about 1/3 to 1/2 in thick. Using the cookie cutter of choice, i use a fleur de ley, cut out the cookies. remove the scraps and save. Place cookies on parchment cover cookie sheet and bake for 20 to 25 minutes or until edges begin the brown. I roll out and bake one quarter at a time. The dough loses it structure if let to rest at room temp prior to baking. Place cookies on cooling rack and repeat the process. As for the scraps, i place them in the fridge through out the process, then combine them and roll them out, cut and bake, I trying not to waste any bit of the dough.

This recipe makes about 50 cookies. You can dip one edge in chocolate or other icings, but i will post those as we get closer to the holidays.

Enjoy Cooking