|
In a separate
bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter (about 1
minute).. Add the sugar and beat until smooth (about 2 minutes). Stir in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie
cutters. Place on the prepared baking sheets and place in the refrigerator for
about 15 minutes. This will firm up the dough so the cookies will maintain
their shape when baked. Bake for 8 - 10 minutes, or until cookies are
lightly browned. Cool on a wire rack.
Shortbread cookies with keep
in an airtight container for about a week or they can be frozen.
Makes about 20 shortbread
cookies.
|
