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Shortbread Cookies Recipe


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     Shortbread Cookies

Category   Desserts - Breads
Sub Category   None
Servings   makes 2 dozen

2 1/4 c flour, plus extra for rolling
1/4 c cornstarch
1/2 t baking powder
pinch salt
3/4 c powdered sugar
1 c unsalted butter, chilled and cut into 1/2 inch bits
1 large egg plus 1 large egg yolk
2 t vanilla

Place flour, cornstarch, baking powder, salt and powdered sugar in food processor. Pulse a few times to mix. Add butter bits all at once and blend until mixture resembles cornmeal. Combine egg, egg yolk and vanilla in small bowl. Add to dry mix, pulsing the machine several times until the dough just comes together; do not overmix. Divide the dough into 2 pieces. Press each into a disk, wrap in plastic wrap and frefrigerate for 1 hour. (Dough will freeze up to 1 month.) Oven to 375 degrees. Remove dough from fridge and let rest at room temperature for 10 minutes. Lightly dust your work surface with flour and roll dough out to about 1/4 inch thick. Cut out desired shapes adn transfer cookies to ungreased cookie sheets. Bake 7-12 minutes. The edges of the cookies should be a light golden brown. Allow to set for several minutes before transferrign cookies to a cooling rack and cool completly.

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