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Recipe Detail Page
Shortbread Cookie Dough
Holiday 2005
The icing sugar in this recipe helps to produce a very light, tender shortbread cookie without the cornstarch or rice flour that other recipes rely upon.
Makes 24 cookies
1 cup (250 mL) unsalted butter, softened
¼ cup (50 mL) sugar
¼ cup (50 mL) icing sugar
2 cups (500 mL) all-purpose flour
½ tsp (2 mL) salt
1. Combine butter, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add flour and salt and beat until flour is absorbed and mixture is crumbly.
2. Knead dough together gently and gather into a ball.
3. Place dough between 2 sheets of parchment paper and, using a rolling pin, roll out to a thickness of ¼-inch (5-mm). Place dough in the refrigerator to chill for 30 minutes or until firm.
4. Preheat oven to 300ºF (150ºC).
5. Use a cookie cutter to cut out cookies, and place 1-inch (2.5-cm) apart on parchment-lined baking sheets.
6. Prick each cookie with a fork and bake, 1 baking sheet at a time, for 22 minutes or until lightly golden. Cool on a rack. Sprinkle with icing sugar, if desired.
Makes 24 cookies
