Shortbreads
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Unsalted butter |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | cup | Condensed milk |
| ½ | teaspoon | Vanilla extract |
| 3½ | cup | All-purpose flour |
| ½ | cup | Cornstarch |
Directions
COMBINE BUTTER, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add condensed milk and vanilla and beat until incorporated. Reduce speed to slow and slowly add the flour and then the cornst Beat until incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. Lightly flour a work surface and roll out thedough to a ¼-inch thickness. Keep lifting the dough and, if it sticks to t Preheat oven to 300F. Using a 2½-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. Pla
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :