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Home Ricotta Stuffed Shells With Prosciutto Ham

Royal Shortbread Cookies Recipe

Ingredients

How to make it

  • 1. Cream butter and icing sugar. I used hand mixer to beat the butter until smooth and creamy. Add sugar and beat until smooth and beat in vanilla extract.
  • 2. Add sifted flour, corn flour and mix thoroughly with the creamed butter mixture until it forms dough.
  • 3. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
  • 4. Preheat oven to 180 degrees C with the rack in the middle of the oven.
  • 5. Knead dough and then roll out the dough about 10mm thickness on a lightly floured surface. Cut into shapes as desired using cookie cutter.
  • 6. Place on prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough for cookies to maintain their shape when baked.
  • 7. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
  • For Chocolate Dipped Shortbreads:
  • 1. Place finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.
  • 2. Once the chocolate has melted, remove it from the heat.
  • 3. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a baking paper lined baking sheet.
  • 4. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
  • Tip：Shortbread cookies that keep in an airtight container can last for about a week or they can be frozen.

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The Cook

Yinhomemade North Shore City, New Zealand

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