Best, easiest, butteriest, shortbread cookie you'll ever try!
This is my grandmother's recipe. Her name is Rosina, and she is 95 years old! She still makes everything from scratch, has a Facebook profile and doesn't look a day over 70!
All her grandchildren and great ganchildren are addicted to these cookies! I swear! Make them, and you'll understand why!
INGREDIENTS
🎄1 lb cold, unsalted butter(if using salted, omit salt)
🎄195 gr sifted icing sugar
🎄1 tbsp corn starch
🎄480 gr sifted AP flour
🎄1 tsp salt
🎄2 tsp vanilla
METHOD
Add icing sugar and butter to stand up mixer and mix with a paddle attachment, until well combined. Add vanilla and salt and mix for a few seconds. Add flour until it forms a dough.
Make 1 inch round balls or weigh 15g of dough, and form into balls. I weighed it and the dough yielded almost 70 cookies, about 3 doz per cookie sheet. Flatten cookies slightly with a fork, refrigerate for 30 minutes, and bake at 325F° for 15-20 minutes, turning and switching the trays at the 10-minute mark. Make sure you don't overcook. They are supposed to be light with just a golden bottom. They will be soft in the middle, but once cooled, they will turn crispy.
Don't tell nonna I used a mixer, she still mixes them by hand, and swears that that's the secret! Sorry nonna, I'm too busy for that 🙌😆❤
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