Oregon Home | 69 Vanilla Shortbread Cookies Makes 24 cookies Ingredients: • 1 lb or 4 sticks of butter, counter softened all the way (not melted or microwaved!) • 1 C sugar • 1-2 T vanilla • 3-4 C flour • Edible flowers (for garnish) Preparation: Whip softened butter and sugar until light in color and fluffy (10 minutes in a stand mixer), scraping the sides regularly. Add vanilla measured with your heart and whip it into the creamed sugar until fully incorporated. Adding slowly half a cup of flour at a time, fold flour into the creamed sugar and vanilla. After the third cup, if the batter is too sticky, slowly add a tablespoon of flour at a time until it is a soft but not sticky dough. Place a sheet of parchment paper flat onto the counter, and spoon half the batter onto it. Roll the dough, using the parchment paper to shape it into a cylinder. Do that again with the other half of the dough so you have two dough cylinders wrapped and rolled in parchment paper. Refrigerate the wrapped dough overnight. Preheat oven to 350 degrees. Slice half-inch rounds out of the dough cylinders and put on baking sheet, spaced about an inch apart from each other. Bake in oven for about 12-15 minutes until just the very edges of the cookies turn a golden color. While fresh out of the oven, press fresh edible flowers onto cookies gently so they cook into the warm cookies. Let cookies rest for about 10 minutes before removing them from the tray.
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