By Tracy Lauth
These delicate shortbread cookies are perfect for cutouts. This recipe was developed as an alternative to the traditional sugar cookie or shortbread recipe. Roll slightly thicker and bake only until the edges start to darken. Allow to cool before moving to wire rack
Ingredients
- 3 ¼ c AP Flour
- 1 ¾ c Powdered sugar
- 1/1/2 c Butter (soft)
- 1 t Vanilla paste
- 1 Egg yolk
- 2 T Heavy Cream
Instructions
- Heat oven to 350 degrees
- Whisk together flour and powdered sugar
- Add butter and mix until cornmeal consistency
- Add vanilla, egg yolk, and heavy cream – mix just until combined
- Turn out onto floured board and gently knead until combined
- Cut in half and create ½” thick disks. Cover tightly in plastic wrap and chill for two hours.
- Lat sit on counter for ten minutes before rolling out
- Carefully roll out and cut cookies.
- Place cut cookies on parchment lined sheet pan and return to refrigerator for ten minutes
- Bake eleven minutes or until edges start to turn slightly brown
- Wait five minutes before you move to wire rack. Do not immediately try to remove from pan as they will break.
- Cool on rack completely
These cookies are excellent for Linzer, cutouts, sugar cookies, shortbread bars.