![]() ![]() Replace 1/2 cup of flour with 1/2 cup of cocoa powder for the chocolate lovers in your life.Įditor's Note: This recipe was tested and updated on Septemafter noticing comments about the cookies not being sweet enough. If you want some crunch, add 1/4 cup of finely chopped almonds or pecans crunch too! Instead of vanilla extract use 1/2 teaspoon of almond extract. Leave out the vanilla and trade the sugar for grated Parmesan and add some freshly cracked black pepper. Here are just a few fun variations to try out.Īdd about 1 tablespoon of lemon or orange (or both!) zest to the dough with your butter to make a slightly tart cookie Our classic recipe is great as is, but one of the best parts about shortbread is that you can infinitely adapt it. Feel free to use our basic formula as a base and take if from there. And they're perfect for dipping in coffee or hot chocolate. Luckily they're even easier to make than chocolate chip cookies. You can change your choices at any time by clicking here.Store-bought shortbread from a holiday cookie tin are very good. It uses the Consent Management Platform n☉2. "La Cuisine d'Annie" obtains your consent in accordance with the policies and technical specifications of the IAB Europe Transparency & Consent Framework. They will still be pale, and will be quite soft until they have cooled down a bit. Place them on your prepared cookie sheet and bake for about 10-12 minutes. Slice the chilled dough into about 12-16 slices about 1/2 inch thick. This website "La cuisine d'Annie" is participating to Amazon EU Partners' program and is displaying Amazon sponsored links. Preheat oven to 350 degrees and line a baking sheet with parchment paper. La Cuisine d’Annie assumes or undertakes NO LIABILITY for any loss or damage suffered as a result of the use, misuse or reliance on the information and content on this website. DISCLAIMER OF LIABILITY: La Cuisine d’Annie specifically DISCLAIMS LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES and assumes no responsibility or liability for any loss or damage suffered by any person as a result of the use or misuse of any of the information or content on this website. La Cuisine d’Annie makes no representations and extends no warranties of any type as to the accuracy or completeness of any information or content on this website. No express or implied warranties of any type, are made with respect to the information, or any use of the information, on this site. NO WARRANTIES: All of the information provided on this website is provided "AS-IS" and with NO WARRANTIES. You may download material from this Website for your personal and non-commercial use only, without altering or removing any trademark, copyright or other notice from such material.īy making use of any information on this website, you agree to the following: All materials contained in this Website are protected by copyright laws, and may not be reproduced, republished, distributed, transmitted, displayed, broadcast or otherwise exploited in any manner without the express prior written permission of La Cuisine d’Annie. Bake for about 10 minutes in a hot oven, keeping an eye on the cookies: take them out of the oven when they turn golden-brownĬopyright © 2003 - 2023 La Cuisine d'Annie.Place the cookies on a buttered baking sheet.Cut the dough into rounds using a cookie cutter or a cup.Keep some flour nearby to add to the rolling pin and to your hands, then roll the dough 1/4 inch (1/2cm) thick. ![]() Dust with flour and let stand in a cool place for about 30 minutes, covered with a cloth.Crush and flatten the dough with the palm of your hand several times to thoroughly mix the ingredients together. (Note: the butter should not be soft, but not too hard either!) Quickly stir the egg into the mixture Shape the dough into a ball. To prepare the shortbread dough: Carefully mix the flour, sugar, butter (cut into small pieces), salt, and flavor of your choice all together by pressing and rubbing the palms of your hands against one other to create a sand-like texture. ![]()
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