Cookies By Design Sugar Shortbread Cookies Recipes

Steps:

• Line cookie sheets with parchment paper or generously spray with non stick spray.
• Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
• In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
• Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
• Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
• Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
• Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
• When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
• These are so good -- you should really double the recipe!

Steps:

• Whip sugar and shortening in a large bowl, add eggs and beat well.
• Add remaining ingredients and mix.
• Knead dough into ball, roll out and cut. Place on cookie sheet.
• Bake at 350 degrees F for 10 to 12 minutes.

Steps:

• In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
• Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

Steps:

• Preheat oven to 325 degrees.
• In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
• Mix in the flour and cornstarch until well combined.
• Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
• In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
• Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
• Cut into bars while still warm.