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Shortbread Cookies
From Chef Robert Bennett of Classic Cake Co.
- photos.com
1 1/2 c. unsalted butter, softened
1 c. confectioners sugar
3 c. Mill at Anselma pastry flour
1⁄2 tsp. table salt
1⁄2 tsp. vanilla extract
In a large bowl using an electric mixer, combine butter and sugar. Stir in flour, salt and vanilla. Mix thoroughly. Roll dough into a log 2 inches in diameter. Wrap log in plastic wrap and chill until dough is firm.
Preheat oven to 350 degrees Fahrenheit. Slice chilled dough into coins, 1/4 inch thick, and bake on ungreased cookie sheet for 12 minutes, until golden. (This recipe is also good for using with your favorite cookie press.)
Yields 2 1/2 dozen cookies.
Originally published on phillymag.com on December 28, 2007.
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