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Prep 25min
Total1hr30min
Servings48
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Ingredients
1
cup butter, softened
3/4
cup powdered sugar
1
teaspoon vanilla
2 1/2
cups Gold Medal™ all-purpose flour
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Steps
1
Heat oven to 350° F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
2
Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
3
Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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For best results in this recipe, use softened butter. To soften butter, leave at room temperature for 30 to 40 minutes. A faster method is to microwave butter in 5 second intervals at 50% (medium) power turning the butter frequently so butter is softened but not melted.
The dough for these cookies won’t spread during baking, but you’ll know they’re done when they’re set on the edges and lightly golden brown.
With these cookies, the possibilities are endless. Dip or drizzle in melted chocolate or caramel sauce or dust lightly with powdered sugar.
Shortbread cookies can be placed in an airtight container and stored in the freezer for up to twelve months. Thaw covered, in container at room temperature 1 to 2 hours.
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