Buttery Shortbreads

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Buttery Shortbreads

Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes plus cooling time

Tailor-made for a midday break or after dinner treat, shortbread made with Finlandia Imported Butter is the purest of the pure. Who knew, three simple, natural ingredients could be so tasty!

Ingredients
  • 7 ounces (1 package or 14 tablespoons) salted Finlandia Imported Butter, softened
  • 6 tbsps sugar; plus extra for coating
  • 2 cups all-purpose flour
  • 1 egg white beaten with 2 teaspoons cold water
Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together butter and sugar on medium high until light and fluffy, about 3 minutes. On the lowest speed, stir in flour, and mix just until blended.

Remove from mixer, and knead dough into a ball. Chill for 1 hour. Working with half of the dough at a time, roll it to about 3/8″ thick on a well-floured board. Cut into desired shapes, and re-roll scraps as needed to cut more. Place cookies onto the prepared baking sheet, brush with egg wash and decorate with sugar. Bake for 15 to 17 minutes or until very lightly golden brown on bottom and cooked through. Let cool about 2 minutes on the pan, then transfer cookies to a rack sugar side up to cool completely. Store in an airtight container for up to one week.

Yield: about 24 (2 1/4-inch) cookies


Buttery Shortbreads Tailor-made for a midday break or after dinner treat, shortbread made with Finlandia Imported Butter is the purest of the pure. Who knew, three simple, natural ingredients could be so tasty! 10 minutes 17 minutes 27 minutes plus cooling time 7 ounces (1 package or 14 tablespoons) salted Finlandia Imported Butter, softened6 tbspssugar; plus extra for coating2 cupsall-purpose flour1 egg white beaten with 2 teaspoons cold water Preheat oven to 325°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer, cream together butter and sugar on medium high until light and fluffy, about 3 minutes. On the lowest speed, stir in flour, and mix just until blended. Remove from mixer, and knead dough into a ball. Chill for 1 hour. Working with half of the dough at a time, roll it to about 3/8" thick on a well-floured board. Cut into desired shapes, and re-roll scraps as needed to cut more. Place cookies onto the prepared baking sheet, brush with egg wash and decorate with sugar. Bake for 15 to 17 minutes or until very lightly golden brown on bottom and cooked through. Let cool about 2 minutes on the pan, then transfer cookies to a rack sugar side up to cool completely. Store in an airtight container for up to one week. Yield: about 24 (2 1/4-inch) cookies