Shortbread Cookies
with Sugar on Top

Shortbread Cookies with Sugar on Top
RP_shortbread_1.jpg
RP_shortbread_vanilla_salt.jpg
RP_shortbread_sugar.jpg
RP_shortbread_crumbles.jpg
RP_shortbread_press.jpg
RP_shortbread_bake.jpg
RP_shortbread_sugarsprinkle.jpg
RP_shortbread_sugarsprinkle2.jpg
RP_shortbread_cut.jpg

You’ll need:

1 C Butter

1½ tsp Vanilla

½ tsp Salt

⅔ C Granulated Sugar

2 C AP Flour

With Sugar on Top

Tools:

Fork

Bowl

Bench Scraper

Parchment Paper

Baking Dish

Cooling Rack

Instructions:

  1. Preheat oven to 325˚. Add room temperature butter to bowl and mash it with the fork.

  2. Add salt and vanilla and mix.

  3. Add sugar and mix until combined.

  4. Add flour and incorporate until the dough is crumbly.

  5. Dump into a parchment lined baking dish.

  6. Use the bench scraper to gently and evenly press the shortbread together.

  7. Bake for 35-40 minutes. The edges will be lightly golden brown.

  8. Sprinkle Rinn’s Pantry Sugar on Top Lavender Sugar while everything is still hot.

  9. Use the bench scraper to make cuts for your finished cookies.

  10. Remove from the baking dish to cool on the counter or a rack.

  11. Serve & Enjoy!

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