*Store cookies in an airtight container for up to 3 days or freeze for 2-3 months.
*As always, measure your flour correctly! I use the spoon and sweep method. Fluff the flour, spoon it into your measuring cup and use a knife to sweep across the top to level it.
*If crimping with your knuckles seems too complicated, use the outside edge of your hands to coax the ragged edges into a smooth edge. Then, use a fork with the tines pointing straight down, push the edge of the dough in slightly to create a ridged edge. This is not like pressing the dough flat with the fork, because the fork is vertical. You're just using the tines of the fork to crimp up a decorative edge. Think of your fork as a snow p
low and the dough as your snow :) You could also use the edge of a butter knife or a spoon as your "plow."
*This makes a lightly sweetened shortbread. If you want it less sweet, reduce sugar to 1/3 cup. If you want it sweeter, you can add another 2 Tablespoons of confectioner's sugar or drizzle a glaze over them, made of confectioner's sugar mixed with water or milk, and a splash of vanilla.
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