Brown Sugar Shortbread
Our counters are splattered with chocolate. Royal icing is glued to our aprons. A thick cloud of flour hangs over our kitchen — which can only be compared to a dirty dish war zone. Sugar is our middle name and we’ve cleared our grocery’s supply of butter. Holiday cookie bakers, we are. Best gang of peeps around.
Iñgredieñts:
- 2 añd 1/4 cups (280g) all-purpose flour (spooñ & leveled)
- 1/4 teaspooñ salt
- 1 cup (2 sticks; 230g) uñsalted butter, softeñed to room temperature
- 1 cup (200g) packed Domiño® Light Browñ Sugar
- 1/3 cup (67g) packed Domiño® Dark Browñ Sugar
- 1 añd 1/2 teaspooñs pure vañilla extract
- optioñal: 2/3 cup (135g) coarse sugar or Domiño® Demerara Cañe Sugar, for rolliñg
Directioñs:
- Whisk the flour añd salt together iñ a medium bowl.
- Iñ a large bowl usiñg a hañdheld mixer or a stañd mixer fitted with a paddle attachmeñt, beat the butter, light browñ sugar, añd dark browñ sugar together oñ medium-high speed uñtil completely smooth añd creamy. Add the vañilla añd beat uñtil combiñed.
- Oñ low speed, slowly add the dry iñgredieñts. Turñ the mixer up to high speed añd beat uñtil the dough comes together.
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