SHORTBREADS

Ok guys I'm making shortbreads and I was thinking that if you want to make shortbreads here are the recipe I found. Ingredients: 2/3 cup confectioners’ sugar – approx. 65 grams (known as powdered sugar or icing sugar) 2 cups flour – spooned and leveled (approx. 232 grams) Plus more for rolling and stamping cookies ¼ tsp. fine salt 1 tsp. pure vanilla extract 1 cup unsalted butter, room temperature Decorative sugar, colored sprinkles or decorative candy, for decorating cookies, if desired Chocolate Coating 3 ounces of semi sweet or bitter sweet chocolate broken or cut into pieces or chocolate chips Glaze (Icing) 1 cup confectioners’ sugar 1-2 Tbs. water Basic Tools Hand mixer or stand mixer fitted with paddle attachment Dry measuring cups and measuring spoons, Rubber spatula Parchment paper, Plastic wrap 1-2 baking sheets, wire cooling rack Rolling pin, Cookie cutters – I used 2 ½ inch cutters and larger Thin spatula (pancake spatula, offset metal spatula or cookie spatula) for lifting stamped cookie dough from work surface Small bowls – for extra flour and cookie decorations (decorative sprinkles, colored sugar, etc.) Spoons – for coating cookies with melted chocolate and glaze. Ingredients: 2/3 cup confectioners’ sugar – approx. 65 grams (known as powdered sugar or icing sugar) 2 cups flour – spooned and leveled (approx. 232 grams) Plus more for rolling and stamping cookies ¼ tsp. fine salt 1 tsp. pure vanilla extract 1 cup unsalted butter, room temperature Decorative sugar, colored sprinkles or decorative candy, for decorating cookies, if desired Chocolate Coating 3 ounces of semi sweet or bitter sweet chocolate broken or cut into pieces or chocolate chips Glaze (Icing) 1 cup confectioners’ sugar 1-2 Tbs. water Basic Tools Hand mixer or stand mixer fitted with paddle attachment Dry measuring cups and measuring spoons, Rubber spatula Parchment paper, Plastic wrap 1-2 baking sheets, wire cooling rack Rolling pin, Cookie cutters – I used 2 ½ inch cutters and larger Thin spatula (pancake spatula, offset metal spatula or cookie spatula) for lifting stamped cookie dough from work surface Small bowls – for extra flour and cookie decorations (decorative sprinkles, colored sugar, etc.) Spoons – for coating cookies with melted chocolate and glaze THIS RECIPE IS NOT MINE, I GIVE FULL CREDITS TO DIANA KOMETA.