Slice and Bake Shortbread Cookies 1 cup (2 sticks) butter, softened 1/2 cup firmly packed brown sugar 1 teaspoon pure vanilla
2 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon ground cinnamon Combine the butter, brown sugar and vanilla in a large mixing bowl. Beat at medium speed, scraping the bowl often, until creamy, for 1 to 2 minutes. Reduce the speed to low; add the flour. Beat, scraping the bowl often, until the mixture leaves the sides of the bowl and forms a smooth soft dough, for 2 to 5 minutes. Divide the dough in half. Shape each half into a 6- by 2-inch round log. Enclose each log in plastic food wrap and refrigerate for at least 2 hours. Heat the oven to 375 degrees. Cut the logs into 1/4}-inch slices, using a sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on the edges. The cookies are tender, so let them stand for 5 minutes on the cookie sheets before removing. Stir together the granulated sugar and cinnamon in a small bowl. Roll the warm cookies in the mixture. Makes 3 1/2 dozen cookies. Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
