* 1 1/2 cup Unsalted Butter * 1 cup Powdered Sugar * 3 1/2 cup All-purpose Flour * 1 tsp Vanilla Bean Paste (or vanilla extract) * 1/2 tsp Salt * 1/2 cup Sprinkles
Instructions:
Step 1 – Preparing the dough
1. In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter. 2. Mix until mixture appears evenly combined. Add the vanilla bean paste (or vanilla extract) and mix briefly to incorporate. 3. Slowly add the flour until the dough is evenly mixed and resembles a moist, soft dough. Using clean hands, divide dough into 2 parts and place onto flat surface. Shape dough into 2 square sided, logs (~10″ long log that is ~2″ in in diameter) 4. Roll each of the logs in non pariel (colourful round ball) sprinkles until both logs are well coated. 5. Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 3 – Baking
1. Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper. 2. Remove dough logs from the fridge and cut each into 1″ slices. 3. Arrange onto baking sheets and bake for ~12-15 mins or until golden brown around the edges and firm to the touch. 4. Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Babywoodz2000
This looks amazing, would it work well with vegan flora butter?
2 Comments
Recipe: [https://themindfulmeringue.com/vanilla-shortbread-cookies-with-sprinkles/](https://themindfulmeringue.com/vanilla-shortbread-cookies-with-sprinkles/)
Ingredients:
* 1 1/2 cup Unsalted Butter
* 1 cup Powdered Sugar
* 3 1/2 cup All-purpose Flour
* 1 tsp Vanilla Bean Paste (or vanilla extract)
* 1/2 tsp Salt
* 1/2 cup Sprinkles
Instructions:
Step 1 – Preparing the dough
1. In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter.
2. Mix until mixture appears evenly combined. Add the vanilla bean paste (or vanilla extract) and mix briefly to incorporate.
3. Slowly add the flour until the dough is evenly mixed and resembles a moist, soft dough. Using clean hands, divide dough into 2 parts and place onto flat surface. Shape dough into 2 square sided, logs (~10″ long log that is ~2″ in in diameter)
4. Roll each of the logs in non pariel (colourful round ball) sprinkles until both logs are well coated.
5. Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 3 – Baking
1. Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
2. Remove dough logs from the fridge and cut each into 1″ slices.
3. Arrange onto baking sheets and bake for ~12-15 mins or until golden brown around the edges and firm to the touch.
4. Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
This looks amazing, would it work well with vegan flora butter?