Monday, November 7, 2016

Holiday Cookies

Every year we make shortbread cookies to serve on Thanksgiving Day. We make them and put them out for guests who are looking for a snack while dinner is cooking. Some people have them for dessert instead of pie as well. I thought I'd share our recipe this year.

Shortbread Cookies

2 sticks room temperature salted butter
2 teaspoons vanilla extract
1 cup confectioners sugar
2 cups all purpose flour

Preheat oven to 300 degrees. Grease two 8 inch round cake pans. I use butter Pam spray, but you can also use butter to grease the pans. Set the pans aside.

Beat the butter, sugar, vanilla extract together in a medium sized bowl. Add flour to mixture. If the mixture seems too dry and isn't combining well, add up to 3 teaspoons of water, one at a time until the dough is well mixed. Divide the dough into two parts. Press each part into the cake pans. Prick the dough with a fork in various places. This will keep the shortbread from forming bubbles while baking. Bake each pan for 30 to 35 minutes until the shortbread is a light golden brown.

Immediately remove from the pan. I just dump the pan upside down onto the clean tabletop. Cut into 12 pie shaped wedges. I do this with a pizza cutter. I find it's easier than using a knife. Once the pieces are cut, place them on a rack until completely cool.

Makes 24 pie shaped wedges.


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