Shortbread Cookie and Base
Ingridients
284 g. Unsalted Room Temperature Butter
124 g. Powder Sugar
1 tsp Vanilla Extract
380 g. All Purpose Flour
1 tsp Salt
Instructions
Combine butter, extract and sugar in mixing bowl and beat for 5 to 7 minutes till light an fluffy.
Scrape down the bowl before adding flour.
Add flour and salt in one big dump and mix on low till just combined.
Remove from bowl and wrap in Saran wrap and chill for at least 4 hours.
Have fun mixing up the flavor!
Add citrus zest, spices,: like rosemary and lemon or you can add crushed nuts like pistachios. Chocolate dip them in white or dark chocolate and decorate with floral accents.
For chocolate shortbread, reduce the flour to 340g and add 40 g of chocolate cocoa powder.
Shortbread cookies generally keep their shape so feel free to roll the dough and use your cookie cutters. Be sure to re-chill before baking.
KEY: this is a drier dough so it may be a bit crumbly, but it will still bake fine once cohesive.