Spiced Shortbread Cookies

42
Servings
25m
Prep Time
15-18m
Cook Time
40m
Ready In

Recipe: #33865

November 28, 2019



"This is out of the December 2019 Costco magazine...by chef Jerry James Stone...tips for the perfect cookies: All ingredients should be at room temperature. Butter should be soft but cool to the touch. Fluff flour with a fork and then spoon it into a dry measuring cup that you level off with a knife. Never dip!"

Original recipe yields 42 servings
OK

Nutritional

  • Serving Size: 1 (22.3 g)
  • Calories 110.1
  • Total Fat - 6.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 17.4 mg
  • Sodium - 29 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.8 g
  • Protein - 1 g
  • Calcium - 5.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In the bowl of a stand mixer using the paddle attachment, mix together butter and sugar until just combined. Mix in the vanilla.

Step 2

Mix together flour, salt and spices. With the stand mixer on low, add the flour mixture to the butter mixture, mixing until dough starts to form.

Step 3

Place the dough on 2 sheets of parchment paper and shape the dough into two 8-inch logs. Twist or fold over the ends of the paper and insert the logs into used paper towel tubes to hold the shape. Place the tubes in the freezer. The dough will keep for about a month.

Step 4

Baking the cookies: Preheat oven to 375°F. Unwrap the dough and cut it into 1/2-inch rounds. Place parchment paper on your baking sheet and place the dough 2 inches apart.

Step 5

Bake for 15 to 18 minutes, until the edges begin to brown.

Step 6

Makes about 3 1/2 dozen cookies

Step 7

NOTES: You can bake as many cookies you need and return the dough back into the tube to continue freezing. When the cookies are done baking, do not touch them. Remove them from the oven and let them sit for about 3 minutes. Use a spatula to transfer them to a cooling rack, which helps them keep their shape.

Tips & Variations


  • Parchment paper
  • Stand Mixer

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