Holiday Cookies 2017: Barefoot Shortbread.
Every year I try to make at least one batch of special cookies for the holidays. This year I picked Barefoot Contessa‘s shortbread cookies from her “Barefoot Contessa Parties!” book. Ina says these are her all-time favorite cookie. That would make it one of her DeathbedFoods!
If you want to try them, here’s the recipe. Let me know how you like them on Twitter @DeathbedFood.
3/4 lb. unsalted butter
1 c. sugar
1 t. vanilla
3 1/2 c. flour
1/4 t. salt
1 c. confectioners’ sugar
Preheat oven to 350.
Mix: butter and sugar in an electric mixer with paddle attachment. Add vanilla. In another bowl, sift together flour and salt. Add to the butter mixture. Mix until it starts to clump together. Dump on a floured board and shape into a flat disk. Wrap in plastic and chill for 30 min.
Roll the dough 1/2 inch thick and cut with cookie cutters. Place on ungreased baking sheet and bake for 20 – 25 minutes until the edges begin to brown. Let cool.
Combine confectioners’ sugar with 2 tablespoons of water to make a very thin glaze. Spoon onto the cooled cookies and add sprinkles before the glaze dries.