Easy Short Bread Cookies

• Vegetarian

• Baking & Spices

  • 2 tbsp 1 3/4 cup all purpose flour
  • 1/2 cup Confectioners' sugar
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks (1 cup unsalted butter, unsalted

Found on louloubiscuit.com

Description

Ingredients

• 1¾ cup all purpose flour + 2 tbl (or 2 cups - 2 tbl)
• 2 tbl cornstarch
• 1 cup unsalted butter (2 sticks), chilled
• ½ cup confectioners sugar
• 1 tsp vanilla extract
• OPTIONAL: Decorating sugar or sprinkles

Directions

• Pre-heat oven to 400 degrees.
• Line two jelly roll pans with parchment paper.
• In a small bowl, combine flour and cornstarch.
• In a stand mixer, fitted with a paddle attachment, add cold butter. Mix for about 20 seconds on the lowest speed, and then slowly add sugar. Continue to mix on low for 2 or 3 minutes, or until sugar is fully combined.
• Add vanilla extract and mix for about 30 more seconds until combined.
• Slowly add flour/cornstarch mixture and stop mixing as soon as flour is incorporated. The dough should have formed a rough ball that pulls away from the sides of the bowl.
• Lay out a sheet of parchment paper on the counter and sprinkle just a little bit of flour on it.
• Lay the ball of dough on top of the flour, and sprinkle a little bit more on top of the dough. Lay another sheet of parchment on top, and roll out dough to ⅛ thick.
• Use cookie cutter of your choosing to cut out designs and transfer to cookies sheets. You can lay them as close together as you want, because they dont grow in the oven.
• Bake for 8-10 minutes, or until edges become golden brown.
• Cool for 5 minutes.
• Store in an airtight container for 2-3 days.