Shortbread Cut-Out Cookies

Name: Shortbread Cut-Out Cookies
Prep time: 35 min
Cook time: 16 min
Total time: 51 min
Yield: Yield: About fourteen 2½-inch (6-cm) cookies
Ingredients: Dip your cookie cutter(s) of choice in flour, stamp out the cookies, and transfer them to the prepared baking sheets, leaving about an inch between them. You may bring together your dough scraps and re-roll them, but keep in mind that the cookies will get tougher the more times you re-roll the dough.; Allow to cool on the baking sheets for 5 minutes before removing and transferring to a cooling rack to cool completely. These cookies are delicious on their own, but they can also be iced with American buttercream or cream cheese frosting.; As an optional step, sprinkle with granulated or coarse sugar if you will not be icing. You can also use a fork to dock each cookie for a classic shortbread look.; Lightly flour a clean work surface and place the chilled dough on it. Lightly flour the top of the dough and a rolling pin.

Preparation info

Yield: About
fourteen
2½ inch 6 cm ) cookies

Difficulty
Easy
Ready in
55 min

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

Method

Prepare a double batch of dough.
Turn it onto a clean work surface and gather it into one mass of dough, using gentle pressure to bring it together. Press it into a flat disk, about 1 inch (2.5 cm) thick.
Wrap in plastic wrap and refrigerate for 15 minutes to firm up.
Position oven racks in the top and bottom thirds of the oven.