Shortbread cookies are simple, clean and elegant. Being a dry cookie, shortbread lasts a long time. When the holidays come along, use this recipe to make cookies for decorating and gifting.
226 gm / 1 cup Mirage Margarine, room temperature
60 gm / ½ cup Icing sugar, sifted
260 gm / 2 cups All-purpose ﬂour, sifted
5 ml / 1 tsp Vanilla extract
2 gm / 1 tsp Salt
- Pre-heat the oven to 325°F(160°C).
- In a large bowl with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and ﬂuffy, scraping down the sides several times with a rubber spatula.
- Add in the icing sugar, vanilla and salt. Mix on medium speed for 6 minutes, scraping the bowl down with a rubber spatula.
- Scrape down the margarine mixture once more and add in the ﬂour.
- Mix on low speed just until the dough is combined and even. Over-mixing will make a tough cookie, so stop once the ﬂour is no longer visible.
- Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes. This will allow the dough to properly hydrate the ﬂour and make it easier to roll.
- Remove from the fridge and roll out onto a ﬂoured counter to about 2cm thick. Divide into 12 large rectangles, or 24 squares.
- Place on a parchment lined baking sheet with approximately 2cm of space between the cookies.
- Place in the oven and bake for 8-12 minutes, or until the edges are golden. Be sure to rotate the tray after 6 minutes of baking.
- Transfer the cookies to a resting rack and allow them to cool before eating or decorating.
- These cookies store well in an airtight container.
- For cut-out cookies, try rolling the dough to a thickness of 1 cm.