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Buttery Shortbread Cookies

Kraft Memeber Recipe
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Makes: 3 or 4 dozen small cookies Total Time: 1 hr 30 min
Category: Cookies Sub Category: Other

what you need
  • 4 cups all purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. fine grain sea salt
  • 1 lb. unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 vanilla bean (optional)
make it
Preheat oven to 350 degrees F. Sift flour, baking powder and salt into medium size bowl. In mixing bowl beat butter till light & fluffy. Add powdered sugar & beat again, scraping down sides of bowl several times as you mix. Beat in vanilla extract. If you have vanilla bean slit it open along entire length, scrape out vanilla bean paste from inside bean and add to mixture. Add flour mix in two additions. Stir until everything comes together into a thick dough.

Divide dough into two pieces. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and refrigerate about 30 min.

When dough is chilled, use a rolling pin to roll dough out 1/4-1/2 inch thick. Cut dough using cookie cutters or knife and place on a parchment lined baking sheet.

Bake 7 to 10 minutes or until bottoms of cookies are golden.
Notes
This is a shortbread inspired by the version published in The Castle Cookbook. The result is a perfectly light and buttery shortbread cookie with just the right amount of sweetness.
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