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Recipes

Perfect for Holiday Baking, this sweet, crunchy shortbread will melt in your mouth!

Too Shareable Shortbread

Yield: 24 scrumptious cookies

Allergens

 

Ingredients

• 7 oz butter, softened

• 3.75 oz sugar

• 1 tsp salt

• 1 tsp vanilla bean paste

• 10.70 oz Shortbread Mix

• QS sparkling sugar

 

Instructions

Preheat oven to 300°F. Line 8-inch square pan and two half-sheet pans with parchment.

1. In bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, approximately doubled in size.

2. Add salt and vanilla bean paste, mix until just incorporated.

3. Adjust mixer to low, add Shortbread Mix and beat until just combined.

4. Mound dough into center of prepared 8-inch square cake pan.   Using cool hands, press dough evenly into shape of square. Refrigerate dough for 30 minutes.

5. Remove dough from pan by pulling up on parchment edges. Leaving dough on parchment, coat rolling pin with cooking spray and roll dough into 9-inch square. Dough should be evenly distributed and level on top. Use bench scraper to push up against sides of dough to form straight edges. If dough has softened, place back in refrigerator. Once firm again, finish shaping.

6. Using sharp knife, score cold dough. Mark dough 3 times on one edge to create four even sections. Then mark dough 5 times on perpendicular edge to create six even sections, creating 24 (2.25-inch by 1.50-inch) cookies. Double check to make sure marks are correct and dough is firm before you cut all the way through.

7. Arrange cookies on prepared pans leaving at least 1-inch between cookies. Sprinkle with sparkling sugar (as little or as much as your want). Refrigerate for 2 hours in order to firm up one last time.

8. Bake approximately 28 minutes, rotating pan halfway through. Cookies will puff slightly and turn pale golden-brown when done. Allow cookies to cool on pans for 10 minutes before transferring to wire rack to cool completely. Store in an airtight container at room temperature and enjoy for days to come with a warm cup of tea and a good book!

Note: If you don’t want center of cookies to rise slightly while baking, simply prick each cookie with a fork right in center before placing in oven.

P.s. For more fabulous recipes just like this one, check out Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking.