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Showing posts from August 13, 2015

Shortbread raisin cookie

SHORTBREAD RAISIN COOKIE

2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing)  sugar
1 teaspoon (4 grams) pure vanilla extract

DIRECTIONS In a separate bowl whisk the flour with the salt.  Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Add the raisin.
Gently stir in the flour mixture just until incorporated .  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm. 
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough  into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floure…