shortbread cookies from thomas keller's bouchon bakery

part 2 of 2 of my christmas gift to my coworkers.  check out part 1 here.

shortbread cookies.

adapted from bouchon bakery. makes cute snacks.
** yields more cookies than i could count.

what you'll need:

• medium bowl
• kitchen aid stand mixer
• silpat non-stick silicone baking mat (optional)
• baking sheet

ingredients:

• 14 tbsp unsalted butter
• 1/2 cup granulated sugar
• 1 tsp vanilla paste OR vanilla extract
• 2 cups flour
• granulated sugar for dusting

• 
  
• directions:

1. preheat oven to 350F.
2. in a metal bowl of a stand mixer fitted with a paddle, mix the butter and sugar on low speed to combine, then increase to medium speed and beat for about 3 minutes until light and creamy. scrape down the sides of the bowl and mix the vanilla. on the lowest speed, mix in the flour to combine, then increase the speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry. do not wait for it to form a solid mass.
3. Transfer the dough to a board and use the heel of your hand or a pastry scraper to bring the dough together. Put dough on a large piece of plastic wrap and pat it into a rectangle 1/2 to 3/4 inches thick. refrigerate the dough for 30 minutes.
4. roll out dough between two pieces of parchment paper to about centimeter thick. remove top sheet of marchment paper and reserve. cut cookies into 2 inch squares.
5. bake for about 12 minutes. then rotate baking sheet 180 degrees and bake for additional 10 minutes until a light gold brown color. remove from oven and rest for 3 minutes.

final notes:
i used the same cutter in part 1.  since my cookies ended up smaller, i altered the cooking time to 15 minutes total.  

<3 BabyBear