Butter Cookie Recipes - Dutch Shortbread Recipe

Ingredients

• 1 2/3 cups/250 g all purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1/4 tsp salt

• 1 cup/250 ml butter, softened

• 1 cup/150 g confectioners'/icing sugar

• 1 tsp vanilla sugar

• 1/2 tsp vanilla extract/essence

• 1 tbsp confectioners'/icing sugar, to dust

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Method:

1. Sift the flour, cocoa, and salt into a medium bowl. Beat the butter, confectioners' sugar, vanilla sugar, and vanilla in a large bowl until creamy.

2. Gradually beat in the dry ingredients. Spread out a large sheet of plastic wrap and turn the dough onto it.

3. Place a sheet of plastic wrap on top and roll out the dough to a thickness of about 2/3 inch (1.5 cm). Refrigerate for 2 hours.

4. Preheat the oven to 325°F/170°C/gas 3. Butter two cookie sheets and line with parchment paper.

5. Remove the dough from the refrigerator and peel off the top sheet of plastic wrap. Use a 2-inch (5-cm) cookie cutter to cut out cookies.

6. Transfer to the prepared baking sheets, spacing 1/2 inch (1 cm) apart.

7. Bake for 10-15 minutes, or until firm to the touch. Let cool completely. Dust with the confectioners' sugar.