Shortbread Cookies Recipe
Looking for some super easy cookies to make, these Shortbread Cookies may be whipped up in no time. Moreover, the ingredients that take to make this Shortbread Cookies are readily available in your kitchen cabinet, so why not just give it a try!
Ingredients
| 1/2 pound sweet butter, room temperature | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs), sifted | |
| Egg yolk | 1 | |
| Vanilla extract | 1/2 Teaspoon | |
| Brandy | 1 Tablespoon | |
| 2 1/2 cups flour, sifted, then measured | ||
| Baking powder | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs) | |
| Cloves | 48 | |
| Additional confectioners' sugar | ||
Directions
Beat butter with electric mixer until very light and fluffy.
Sift sugar into butter; cream.
Add egg yolk, vanilla, and brandy.
Sift flour and baking powder together.
Add nuts, then flour mixture to creamed mixture; stir to form soft dough.
Knead lightly; chill several hours.
Form dough into balls; use rounded teaspoon of dough for each cookie.
Place on ungreased cookie sheet 2 inches apart; place whole clove in each cookie.
Bake at 350°F 15 to 20 minutes or until light brown.
Roll cookies in powdered sugar while still hot.
Cool; store in airtight container.
Be careful handling these cookies; they are very delicate.
Sift sugar into butter; cream.
Add egg yolk, vanilla, and brandy.
Sift flour and baking powder together.
Add nuts, then flour mixture to creamed mixture; stir to form soft dough.
Knead lightly; chill several hours.
Form dough into balls; use rounded teaspoon of dough for each cookie.
Place on ungreased cookie sheet 2 inches apart; place whole clove in each cookie.
Bake at 350°F 15 to 20 minutes or until light brown.
Roll cookies in powdered sugar while still hot.
Cool; store in airtight container.
Be careful handling these cookies; they are very delicate.
Chef
