Delectable shortbread cookies! Perfect for any occasion
For 12 people ()
- 1 cup(s) unsalted butter, softened
- 1 tablespoon(s) milk
- 0.5 cup(s) sugar
- 2.25 cup(s) flour mixed with 2 tbs rice flour
Hammersong Shortbread Directions
Cream butter and sugar until flight and fluffy. Add the flour in two increments, mixing lightly. Mix in milk.
Shape dough into 3 rectangles about 1" thick and place in a lightly-floured ziplock bag. Seal and refrigerate for 1 hour. (The dough can be frozen at this point. Allow to thaw in refrigerator overnight.)
Chilled dough is ready to use when it is cool to the touch but you can still leave an indentation in it. Roll cookies to desired thickness and cut out shapes. Place on a lightly greased baking or Silpat sheet and chill until firm.
For thin cookies (1/8" thick) bake at 350° for 10-12 minutes. For thicker cookies (1/4" or more) bake at 300° for 15-20 minutes. Transfer to racks and allow to cool completely.