There are many reasons to love the holidays, but cookies are definitely on the top of 300 Bakery Chef Terri Wu’s list. This month she shares her delicious and beautiful vanilla shortbread cookies for you to makes as an elegant treat or gift for the holidays!
INGREDIENTS
COOKIES
1 ¾ cups granulated sugar
1 pound, 8 ounces (6 sticks) butter
1 ½ teaspoon vanilla extract
6 ¾ cups all purpose flour
ICING
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners’ sugar
INSTRUCTIONS
COOKIES
- In a stand mixer with the paddle attachment, cream sugar and butter until light and fluffy. Scrape down sides of bowl.
- Add vanilla extract.
- Add flour and mix until just incorporated. Do not over mix.
- Form dough into a square and wrap in plastic. Chill in refrigerator for about 2 hours before sheeting and cutting out cookies.
- Bake cookies for approximately 15 minutes at 350 degrees (depending on size), or until edges are just barely brown.
- Cool and decorate!
ICING
- In large bowl of stand mixer, combine egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
- Turn speed up to high and beat until stiff, glossy peaks form. This should take between 5-7 minutes.
- Add food coloring if desired.
- Store in airtight container in refrigerator for up to 3 days.