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Classic Shortbread Cookie Recipe

August 26, 2018     Views 216     Grabbed 1     Grab    

Here is a favourite cookie recipes from our Decadent Holiday Baking Chef Lynne Frappier. (sent by Urban Element)


250 g butter, cubed
1 cup icing sugar
1 ½ cup flour
½ cup tapioca flour
1 tsp vanilla


Spray your spring form tart pan with non-stick spray. Set aside.

In your food processor, combine the butter, icing sugar, flour, tapioca flour, vanilla. Let it run until the dough forms into one ball.

Remove from the bowl and press into your tart pan. Gently press into the sides, and along the base of the pan.Smooth the top of the dough by using the bottom of a measuring cup.

Once smooth, refrigerate for 15 minutes.

Heat the oven to 350 F.

Remove the fridge and place a round cookie cutter into the centre of the dough. Then cut 16 slices (equal triangles)into the dough. Skewer holes into the shortbread – this adds a nice traditional pattern to the cookie.

Bake for 35 minutes on a middle rack in the oven.

Remove from the oven. Re-cut the cookie slices and re-pierce the holes with the skewer. This must be done immediately while the shortbread is still piping hot.

Remove the sides off the tart pan and then gently lift each piece and place on a wire rack to cool completely.

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