Refrigerator Shortbread Cookies

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Make and freeze this cookie dough and you will always be ready to entertain. 

Makes 3 dozen.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cup flour, plus more for rolling out dough
1/3 cup chopped dried cherries or other dried fruit
Grated zest of 2 lemons or limes
1/2 cup finely chopped walnuts, peanuts or pecans
1/2 cup mini-butterscotch or other flavored chips

With an electric mixer, beat together butter, sugar, vanilla and salt on medium speed until smooth and fluffy. Reduce mixer to low speed and add flour, mixing until a dough forms. If desired, stir in any of a variety of mix-ins (see below).

2. Divide the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 1 1/2 to 2 inches wide. (You may need to flour your hands a bit as well.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You'll need 1/4 cup to 1/3 cup of coating to cover both logs.
3. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
4. To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.)
5. Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.
Note: This buttery shortbread is great plain, but can be jazzed up with additional ingredients. This recipe, adapted from Martha Stewart, may be refrigerated for up to four days or frozen for up to three months.

sherri evangelisto

Member since Mar 2007

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