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Shortbread Cookies

You can’t help but feel a sense of nostalgia with these classic shortbread cookies. Their delicately crisp texture and sweet buttery flavor make them completely irresistible.

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Ingredients
  • 1 cup unsalted butter, softened
  • 3/4 cup Organic Raw Cane Sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups cake/pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
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Instructions
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Yields: 24 cookies

Step 1

In mixer bowl, cream butter and sugar together for 2 minutes then beat in vanilla.

Step 2

Sift flours and salt together and stir into creamed mixture, scraping sides of bowl, as necessary, just until combined.

Step 3

Form the dough into 2 disks and wrap each in plastic or parchment. Chill dough 20 minutes.

Step 4

Preheat oven to 325 F.

Step 5

Roll dough to 3/8” thickness. Cut with shape of choice or 2 1/2“round cookie cutter and place 1” apart on sheet pan. These cookies do not spread much.

Step 6

Dock each cookie in 5 rows with a fork. Sprinkle tops with additional sugar.

Step 7

Bake 25-30 minutes or just until golden brown on the bottoms.

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