Utterly Buttery Shortbread (From the Cookie Book)
"Easy shortbread cookies. You can refrigerate the dough and use it later. These make a really hard cookie--good with milk or good for cream sandwich cookies."
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 8 ounces butter (softened)
- 2⁄3 cup superfine sugar
- 1 teaspoon vanilla
- 2 cups whole wheat flour
directions
- Mix ingredients and roll out into 1/8 inch thick. Cut as desired and bake at 400° for 10-12 minutes on a cookie sheet lined with parchment paper. Cool on wire racks.
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Reviews
-
This is a great recipe from 'Got Milk? The Cookie Book'. I love the recipe made with All-Purpose Flour as stated in the original recipe and look forward to trying it next with Whole Wheat Flour. Mahalo for posting!
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