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<blockquote data-quote="moreluck" data-source="post: 131380" data-attributes="member: 1246">Shortbread Tea Cookies&nbsp;3/4cupbutter, unsalted (1 1/2 sticks) 1 1/4cupsconfectioners&#039; sugar 4large egg yolks 2teaspoonsvanilla extract.1/3teaspoonsalt 3cupsflourPreparation Cook: 30 minutes <ol>
<li data-xf-list-type="ol">Preheat the oven to 325°friend.</li>
<li data-xf-list-type="ol">With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.</li>
<li data-xf-list-type="ol">Gradually add the confectioners&#039; sugar and beat until the mixture is pale and fluffy.</li>
<li data-xf-list-type="ol">Beat in the egg yolks, vanilla extract and salt.</li>
<li data-xf-list-type="ol">Stir in the flour.</li>
<li data-xf-list-type="ol">Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2&quot; in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)</li>
<li data-xf-list-type="ol">When the logs of dough are very firm, slice them about 1/4&quot;-thick and place 1&quot; apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.</li>
<li data-xf-list-type="ol">Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 131380, member: 1246"] Shortbread Tea Cookies 3/4cupbutter, unsalted (1 1/2 sticks) 1 1/4cupsconfectioners' sugar 4large egg yolks 2teaspoonsvanilla extract.1/3teaspoonsalt 3cupsflourPreparation Cook: 30 minutes [LIST=1] [*]Preheat the oven to 325°friend. [*]With an electric mixer, beat the butter until smooth, about 2 to 3 minutes. [*]Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy. [*]Beat in the egg yolks, vanilla extract and salt. [*]Stir in the flour. [*]Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.) [*]When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired. [*]Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.[/LIST] [/QUOTE]

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