Shortbread Cookies

Often, when on vacation, we buy a box of shortbread cookies to have in the hotel room, for those moments when we absolutely “need” something sweet to eat.

Here is my home-made version of shortbread cookies. Easy to make, easy to eat.

As with all cookies that I bake, I always use a double layer of baking tins: one tin holds the cookies which I am baking, and another one is placed in the lower part of the oven, empty. This way, the extra cookie tin absorbs some of the heat from the bottom of the oven, and prevents the cookies from burning. Still, though, the cookies must be watched carefully so that they don’t over-bake. They should remain a light color, with a bit of golden brown around the edges and on the bottom.

The dough for these cookies can be made in the food processor (that is how I make them), or by hand – as you like.

Ingredients:

• 2 1/2 cups of white flour
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 225 grams (8 oz) cold butter

Preparation:

1. Preheat oven to 150 C (300 F).
2. Into food processor put the flour, sugar, and salt.
3. Cut the butter into 1 cm (1/2 inch) cubes), and add to bowl of food processor.
4. Add vanilla
5. Process the mixture until it “comes together”into a ball of dough.
6. Place ungreased parchment paper (baking paper) on the baking tin. Form little balls of dough of about 2 cm (1 inch) diameter. Place on the tin lined with the baking paper. Lightly press down on the balls of dough with the tines of a fork to flatten the cookies slightly, and to make decorative indentations on the top.
7. Put an empty baking tin on the bottom part of the oven, to absorb some of the heat of the oven; this will prevent the cookies from getting over baked or burning.
8. Bake at 150 C (300 F) for about 25 minutes.
9. Remove from oven and allow to cool completely.
10. Sprinkle with powdered sugar through a fine mesh sieve.
11. Place in box with air-tight cover, and store till serving time.