Ingredients:
- 1 cup margarine, softened
- ¾ cup sugar, divided
- 1 teaspoon vanilla
- 2¼ cups fl our
Direction to Prepare:
In a generous bowl, cream collectively margarine, ½ cup sugar and vanilla until well-combined. Add fl our in batches and mix Until dough is soft and smooth. Divide dough in partially and affect all half into a log arround 6 inches long by 2 inches Extensive. Wrap all log in plastic wrap and cool for at least 2 hours.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
Remove logs from the fridge and roll all log in the left over sugar, to coat. Using a astute knife, take out logs into ¼-inch thick slices, rolling the log as you take out to keep up Its affect. Place sliced cookies on the baking sheets and enhance them with dried fruit or nuts, if you want. Bake for 8 minutes or until edges are lightly browned. If you are Baking more than one sheet at a time, rotate the sheets halfway through the baking time. Remove cookies from the oven and let cool for 5 minutes, at that time move to a cooling Rack. Store cooled cookies in an air tight container at room hotness.
Note:
Output: 24 Shortbread
Preparation Timing: 25 minutes
Difficulty: Medium
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
Remove logs from the fridge and roll all log in the left over sugar, to coat. Using a astute knife, take out logs into ¼-inch thick slices, rolling the log as you take out to keep up Its affect. Place sliced cookies on the baking sheets and enhance them with dried fruit or nuts, if you want. Bake for 8 minutes or until edges are lightly browned. If you are Baking more than one sheet at a time, rotate the sheets halfway through the baking time. Remove cookies from the oven and let cool for 5 minutes, at that time move to a cooling Rack. Store cooled cookies in an air tight container at room hotness.
Note:
Output: 24 Shortbread
Preparation Timing: 25 minutes
Difficulty: Medium
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