luckybites
  • home
  • about
  • buzz
  • recipes
  • gallery
  • contact
  • home
  • about
  • buzz
  • recipes
  • gallery
  • contact
where design + flavor intersect

Chocfetti Shortbread

10/6/2018

0 Comments

 
Picture
Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
​1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling
 
You will also need:
Parchment paper or silicone baking mat
wax paper
fork



Method:
  1. Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter, sugar and salt on medium speed until well blended. 
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Stir in sprinkles. stir just a few seconds until incorporated. Again, do not over mix. 
  5. Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  6. Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
  7. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
  8. Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart. 
  9. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  10. sprinkle with granulated sugar and coarse salt
  11. Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.
0 Comments



Leave a Reply.

    I'm now part of the Amazon Influencer Program, which basically means you can now find a collection of my favorite baking tools all in one place! When you go to my shop, you'll see what I recommend, complete with helpful tips in the comments. I do get a small fee for any items purchased through my storefront. click the button below to access my shop, and feel free to email me with any questions!
    Picture

    Archives

    April 2019
    January 2019
    December 2018
    November 2018
    October 2018
    June 2018
    September 2017
    January 2017

    RSS Feed

    Categories

    All
    Almond
    Cake
    Chocolate
    Cocoa
    Cookies
    Cut-out Cookies
    Decor
    Decorated Cookies
    Edible Flowers
    Fruit
    Herbs
    Holiday Cookies
    Icing Cookies
    Jam Cookies
    Linzer
    Royal Icing
    Sandwich Cookies
    Shortbread
    Spices
    Sprinkles
    Stamped Cookies
    Sugar Cookies