Shortbread Cookies

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Shortbread Cookies

I chose this recipe because of the ingredient list. I am an experienced home baker. I found the directions a bit lacking,  however. To improve it ,it should give the dimensions of the dough. Also, I put the dough between wax paper to roll. My batch yielded 24 cookies. I wanted my cookies to be smaller so they can be topped with lemon curd. The texture is perfect. I give it a 4 rating.

INGREDIENTS

• 1/2 tsp. kosher salt
• 1 egg white mixed with 1 tbsp. water
• Coarse sugar, for sprinkling
• 1 c. (2 sticks) butter, softened
• 2 1/2 c. all-purpose flour
• 1/3 c. powdered sugar
• 1 tsp. pure vanilla extract

DIRECTIONS

1. Frist, Preheat oven to 325° and line a baking sheet with parchment paper. 
2. Then In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. 
3. Then Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough. 
4. On a floured surface, roll out into an 8"-x-8" square, about ½” thick.  
5. Next, Use a bench scraper or flat-sided bowl scraper to guide dough into a neat square shape. 
6. Next, Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with sugar 
7. And bake until lightly golden and set, 18 to 20 minutes.
8. Enjoy It !

Recipes adapted from :  foodandwine.com