Snowflake Shortbread Cookies Recipe
Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutesServings: 8 servings
Ingredients:
3/4 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ½ cups all-purpose flour
Optional: citrus zest 2 teaspoon (orange or lemon)
Directions:
Preheat the oven to 325℉ and light grease a shortbread pan with nonstick cooking or baking spray.
Cream the butter until light and fluffy, add the powdered sugar and continue to beat until combined. Mix in the vanilla, salt, and zest (if using). Add the flour and mix thoroughly until combined.
Evenly press the dough into the prepared shortbread pan. A piece of plastic wrap over the top helps smooth the dough into the corners of the pan. Be sure to remove it before baking, though! Prick the top with a fork.
Bake for 25 to 27 minutes; remove from the oven and let cool in the pan for 15 minutes. Loosen any edges with a plastic knife and invert onto a cutting board. Cut the shortbread into serving pieces while still warm, using a sharp knife.
Notes:
Tips for Releasing Shortbread from the Pan:
Be sure the cookies are baked in the center (pricking with a fork helps them bake all the way through).
Don’t let the cookies cool in the pan for more than 10 to 15 minutes. Invert them while they’re still warm but easy to handle.
Greasing the pan lightly with cooking spray (or baking spray) is better than butter. Use a pastry brush to distribute the spray into the mold’s crevices.
Link to Snowflake Shortbread Pan
Nutritional Facts:
Calories: 269kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 210mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 532IU | Calcium: 9mg | Iron: 1mg
Recipe courtesy of 31 Daily.com