Hometown Moments & Memories
d a e r b t r ho SCOOKIES 24
By Suzanne Fox We like to make shortbread cookies for cut-outs rather than sugar cookies because the shortbread dough is more firm and doesn’t spread out as much during baking. Roll your dough 3/4 inch thick for tasty buttery cookies that hold their shape.
INGREDIENTS • 1 cup unsalted butter (softened) • 3/4 cup powdered sugar • 1 teaspoon real vanilla, not extract • 2 1/2 cups all-purpose flour DIRECTIONS 1. Preheat oven to 325 F. 2. In large mixing bowl, beat butter, sugar and vanilla until fluffy. Add flour gradually until mixed completely. Do not over-beat or mix as the dough will not be as firm. If you accidentally over-beat, place mixed dough in refrigerator for 30 minutes so the butter can cool. 3. Roll dough on a lightly floured surface 3/4” thick. 4. Cut dough with star cookie cutter. Stars are simple to decorate and add an old-fashioned feeling. 5. Place 1” apart on parchment-lined cookie sheet. 6. Bake 12 to 14 minutes or until bottoms are lightly golden. Place on wire rack. 7. Once cool, sprinkle with powdered sugar.
