My Shortbread Cookies
photo by Chef Luny
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
20 cookies
- Serves:
- 20
ingredients
- 236.59 ml unsalted butter
- 44.37 ml cream
- 2.46 ml vanilla
- 354.88 ml cake flour
- 157.80 ml icing sugar
- 49.29 ml strawberry jam
directions
- Preheat oven 360.
- In a mixer stand on 2 or 4, cream butter and vanilla, then add in the cream. I do this for about 5 minutes to get creamy texture.
- On stir or lowest stand setting, Add in the cake flour, icing sugar. Combine until you get a smooth creamy dough.
- Spoon 2 teaspoons of dough on a parchment line pan. With a clean finger tip, poke a well in the middle of the cookie, spoon 1/2 teaspoon or less bit in of your favorite jam.
- Bake for about 10-12 minutes until edges begin to get golden brown, like in my picture!
- Enjoy! :).
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Reviews
-
These are yummy -- very 'short' and very good. The only problem I had was in doubling the recipe -- it's way too much butter so the cookies spread, were pretty greasy and took a good 7 minutes longer to bake. So if you're gonna double it, I'd suggest doing only 1 1/2 cups butter instead of 2 full cups. They were still good, though, even though they were flat. I used both apricot and black raspberry jams -- yum.
RECIPE SUBMITTED BY
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