After a few weeks of absence searching for the Sun and warmer temperatures abroad, I'm back to Belgium and to the rain and cold, but also to the wonderful color of Fall and the breathtaking landscapes...
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoVSuyT
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoVSuyT
Shortbreads: In a separate
bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough
into a 1/4 inch (.6 cm) thick circle. Cut into rounds or
other shapes using a lightly floured cookie
cutter. Place on the prepared baking sheets and place in the refrigerator for
about 15 minutes. (This will firm up the dough so the cookies will maintain
their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoQwqnf
Shortbreads: In a separate
bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough
into a 1/4 inch (.6 cm) thick circle. Cut into rounds or
other shapes using a lightly floured cookie
cutter. Place on the prepared baking sheets and place in the refrigerator for
about 15 minutes. (This will firm up the dough so the cookies will maintain
their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoIyrSxLi
... like the one in the picture. The fog climbing and hugging the trees as the afternoon arrives.
Nothing like good cup of tea or coffee with a shortbread cookie to make a Sunday afternoon perfect!
Shortbread cookies are my favorite cookies of all times. They are delicate, they melt in your mouth and they have the perfect balance of sweet and salty. Plus, it's such an easy cookie to make with just a few ingredients : flour, butter (lots of it), sugar, corn flour, vanilla extract and salt.
In internet, there are tons of recipes you can find, with different flavors, shapes, you name it! After reading quite a few, I decided to choose the one from Joy of Baking. I doubled up the recipe from the
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html, and replaced as they suggest 65 gr of flour with corn starch.
Now my house has warmed up and there is that delicious and wonderful smell of baking floating around.
Gotta go now... my cookies are cool enough to eat !!!!
hortbreads: In a separate
bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in
the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough
into a 1/4 inch (.6 cm) thick circle. Cut into rounds or
other shapes using a lightly floured cookie
cutter. Place on the prepared baking sheets and place in the refrigerator for
about 15 minutes. (This will firm up the dough so the cookies will maintain
their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoIyrSx
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the
vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
for at least an hour or until firm.
Read more:
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz2CaoVSuyT
