March 26, 2018
Desserts, Cookies, Pan,
Dairy, North American, Easy/Beginner Cooking, Christmas, Entertaining, Potluck, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, All Occasions more
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"Around this house I'm known as the "Cookie Monster", but even the most-devoted cookie monsters have their weaknesses. Mine is shortbread cookies. I already have 6 recipes for them in my collection of recipes, so this realsimpledotcom recipe credited to Susan Sugarman is #7. Susan said the yield was 12 servings, but I could never in good conscience cut an 8-in round pan into 12 wedges. So I chg'd the # of servings to 8 & felt righteous again. (Time does not include the cooling time) ENJOY!"
Preheat oven to 325F. For pan prep, see NOTE below.
W/an electric mixer, beat the butter, powdered sugar & vanilla on med-high speed until light & fluffy (2-3 min). Reduce speed to low & gradually add the flour & salt, mixing just until incorporated.
W/lightly floured fingers, press the dough into an 8-in rd cake pan. Score the dough into 8 wedges & prick all over w/a fork.
Sprinkle the dough w/the light brown sugar, press it lightly into the top surface of the dough & bake until golden & firm (35-40 min). When cool enough to handle, turn the shortbread out of the pan & use a knife to re-cut along the wedge lines. Transfer to a wire rack to cool completely.
NOTE FROM ME: Altho not a part of the recipe, most reviewers suggested that the baking pan should be sprayed w/a non-stick spray & that a cut-to-size piece of parchment paper should be applied to the sprayed pan.
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These are wonderful and easy too! I didn't have any vanilla so we used anise flavoring (same amount as listed for the vanilla) and they came out great! That;inks for sharing!