Written by Rebecca Bent, Editorial@antonnews.com Friday, 14 June 2013 00:00
(with a mixer)
Makes 16 cookies
This recipe is a combo of my favorite two cookies: shortbread and sugar cookies. I prefer to prepare this without a mixer. Even though it takes a bit more time, in my opinion, it does make the cookie taste flakier. To make life easy, however, the recipe below shows you how to make these cookies with a mixer with a note if you want to try mashing it with your hands (like I do). Shortbread is supposed to be dense, lightly done, and flaky. So keep that in mind when it is time to pull them out of the oven. A fun twist to add to these cookies is to include little bits of chocolate or dried fruit.
2 sticks of unsalted butter
1/2-teaspoon vanilla extract
1 3/4 all purpose flour, plus more flour for dusting
100 percent olive oil (not extra virgin!) or some other non-flavored oil
Preheat the oven to 325 degrees.
In a standing mixer fitted with a paddle, combine the butter, sugar, vanilla, flour, and salt and mix until thoroughly blended. Once the dough starts to form, turn it out on to a well-floured surface and roll out the cookie dough with a well-floured rolling pin until it’s a little less than a 1/2-inch thick. Cut out cookie shapes with cookie cutters and transfer each cookie to a silpat-lined cookie sheet no closer than 1 inch apart. Continue working through the dough until all of it is used. This recipe should make about 16 cookies, but this number will vary based on the thickness of the dough and of course the size of the cookie cutters.
Pour the olive oil on a plate and pour the sugar in a shallow bowl. Take a cup (that has a base which is about the same size of the cookie) and place the base into the olive oil and then into the sugar. The sugar should stick to the bottom of the cup. Carefully and gently press the sugar on the bottom of the cup onto the top of the cookie to give it a sugar coating. Repeat this until all the cookies are done. If more olive oil and sugar is needed, simple put out more.
Place the cookie sheet in the oven and bake for 15 minutes or until the cookies start to take on a very light golden hue. Since every oven has hot spots, it is a good idea to rotate the cookie sheet during the cooking process. When the cookies are at your desired doneness, remove them from the oven and transfer them to a cookie rack to cool. Serve immediately.
Note: If you want to prepare this without a mixer the ingredients are the same. You’ll first need to mash up the butter in your fingers and mash it into the flour. Next you can add the other ingredients and cook as indicated.