My life in the kitchen has been revolving around baking the past couple of weeks. I’ve decided to spread the holiday joy through my cookies 🙂 The peppermint chocolate chip cookies needed a buddy for the cookie package. Inspired by my girlfriend’s recipe, I decided to go with classic Shortbread Cookies or Butter Biscuits :) 

Shortbread Cookie or Butter Biscuit Ingredients: 

butter – 1 cup or 2 sticks softened
confectioner’s (powdered) sugar – 1 cup (granulated sugar will work too)
all purpose flour – 3 cups
salt – 1/2 teaspoon
pure vanilla extract – 1 teaspoon


Yields about 3 dozen cookies

Directions:

1. Microwave or heat the butter for about 30 seconds till is begins to melt. The melted butter should not get hot. Softened butter at room temperature will work as well.

2. Add melted/softened butter to the food processor. Add sugar and pulse a few times. You can use an electric mixer if you prefer. Mixing by hand is an option as well, but tends to be more tedious.
3. Add vanilla extract and salt. Pulse a few time.
4. Add flour one cup at a time and pulse to combine.
5. After all the flour has been integrated into the mixture, roll dough into a ball and place it on a long sheet of parchment paper (about 30 inches long).
6. Place another sheet of parchment paper on top and roll out the dough using a rolling pin. Roll out the dough till it is about a quarter of an inch thick. 
7. Place the rolled out dough in the refrigerator for 30 minutes.  Don’t leave it for too much longer as it will get too hard. Should you have to leave it refrigerated longer, just wait for 5-10 minutes till the dough softens enough to carve out cookies. If you work on hardened dough, the dough will likely crack while carving out cookies.
8. Preheat over to 350 degrees Fahrenheit.
9. Place the refrigerated dough with the parchment paper on a clean working surface. Gently remove the top parchment paper.
10. You can use cookie cutters of your choice to carve out cookies (as in the picture below). However, if you are like me and don’t care too much about the various shapes or don’t wish to deal with rolling out the dough multiple times to prevent waste, simply run a pizza cutter or knife to slice the dough into square or rectangle shaped cookies (like the picture above).

11. On a greased cookie-tray or tray lined with silicone sheet (preferred), place the carved out cookie dough about and inch apart.
11. Bake at 300 degrees Fahrenheit for 10-12 minutes until the edges start to brown.
12. Transfer to a cooling rack to cool and serve fresh or store in an airtight box!  Scale the recipe up or down as per your convenience. 

Utterly Butterly Delicious Shortbread Cookies or Butter Biscuits are ready to devour!!!

Lion King loved the buttery goodness of these cookies. It was the perfect snack after a busy day at work. Turns out butter biscuits are his favorite. I’m always learning more 🙂

They keep really well for at least a week. However, if you don’t think they will get consumed immediately (I’d be shocked if you can resist ’em!) you can freeze the cookie dough and bake fresh as you wish. These cookies are awesome just about any time, but tea time is my favorite! They are a great accent on your ice-cream bowl.

Utterly Butterly Delish 🙂