Sunday, October 27, 2013

Sugared Shortbread Cookies

We are quickly approaching Halloween!  Our colors are starting to turn here and we've even had two nights below freezing.  The flannel sheets are back!

I was trying out some new cookie stamps but they didn't work too well on this recipe.  I'm anxious to try them again because I do have some cute designs.  Will try the snowflake stamp next time.  These were supposed to be pumpkins, hence the orange color which I made by using 5 drops of red food coloring and 35 drops of yellow.  Unfortunately the impression really faded during baking.  This did not, however, have any affect on the taste of the cookie.

It's a basic shortbread recipe.  And could anything be wrong with that?

SUGARED SHORTBREAD COOKIES (makes 1 1/2 to 2 dozen cookies)

1 cup salted butter, softened to room temp
1/2 cup granulated sugar, plus additional sugar for rolling
1/2 cup powdered sugar
1 tsp vanilla
1/4 cup cornstarch
1 3/4 cup AP flour

Preheat oven to 350F. 

Cream butter, 1/2 cup granulated sugar and powdered sugar; beat until fluffy.  Add vanilla, cornstarch, and flour and mix well.  Dough should be soft, but not sticky.  If dough is sticky, add more flour.

Roll dough into 1 1/4" balls and roll in granulated sugar.  Place 3" apart on an ungreased cookie sheet or sheet lined with Silpat or parchment paper.  If using cookie press, press down or use fingers to flatten.

Bake 15-17 minutes or until bottom of cookie is very lightly browned (edges may be slightly brown, but the top should not brown.) 

To make evened edges, cut a biscuit cutter and cut when cookies are still warm.

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