Lennie’s Special Shortbread Recipe

Lennie’s Special Shortbread Recipe

Total Time

00:25 mins

Preparation 00:10 mins

Cooking 00:15 mins

Recipe ingredients:

Preparation of the recipe:

Chop cold butter into chunks.

In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.

Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.

What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.

Raw dough keeps well in the fridge for several days.

Shape rounded teaspoonfuls of dough into small balls.

Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).

I often put coloured sprinkles or coloured sugars on top of cookies before baking.

Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.

Yield: 40-50 cookies.

Source: Food.com: Lennie’s Special Shortbread Recipe