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window.ATGalleries[53000] = {“id”:53000,”type”:”Baking Lesson”,”images”:[{“image_id”:”99fe20d61ba5fbbe24ddf1dd5de8060f34adfffc”,”caption”:”\u003cb\u003ePulse the dry ingredients:\u003c/b\u003e Place the flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment and pulse to combine, 2 to 3 quick pulses.”,”image”:{“id”:”99fe20d61ba5fbbe24ddf1dd5de8060f34adfffc”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:11.863-05:00″,”updated_at”:”2016-12-10T16:07:11.863-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30370.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”329ca7ec6dd092b24c4d82afc3760107bce98ca0″,”caption”:”\u003cb\u003eAdd the butter and vanilla:\u003c/b\u003e Add the butter and vanilla if using and pulse to combine.”,”image”:{“id”:”329ca7ec6dd092b24c4d82afc3760107bce98ca0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:11.827-05:00″,”updated_at”:”2016-12-10T16:07:11.827-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30371.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b0979de032592db919335ffdb4f894b96f412b8f”,”caption”:”\u003cb\u003ePulse to form a dough:\u003cb\u003e Continue pulsing until the mixture sticks together when pressed with 2 fingers, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl and make sure the dough is evenly mixed.”,”image”:{“id”:”b0979de032592db919335ffdb4f894b96f412b8f”,”width”:5430,”height”:3620,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:11.887-05:00″,”updated_at”:”2016-12-10T16:07:11.887-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30377.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7ac25799ec53edba45a002328f7edc489030f0d8″,”caption”:”\u003cb\u003eFor round, square or triangle cookies:\u003c/b\u003e Roll the dough between 2 sheets of parchment paper until 1/4-inch thick. Place the dough still in the parchment on a baking sheet.”,”image”:{“id”:”7ac25799ec53edba45a002328f7edc489030f0d8″,”width”:5467,”height”:3644,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:11.992-05:00″,”updated_at”:”2016-12-10T16:07:11.992-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30387.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”785a3784d02bbeee99d672fb9c10a87166d30f5f”,”caption”:”\u003cb\u003eChill the dough:\u003c/b\u003e Freeze until firm, about 30 minutes.”,”image”:{“id”:”785a3784d02bbeee99d672fb9c10a87166d30f5f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:15.736-05:00″,”updated_at”:”2016-12-10T16:07:15.736-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30396.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”acfe8f397cc5da9a23c38d6e22096b8716ab8a58″,”caption”:”\u003cb\u003eCut the cookies:\u003c/b\u003e Arrange 2 racks to divide the oven into thirds and heat to 350°F. Remove the dough from the freezer. Remove the top sheet of parchment and cut the cookies into circles, squares, or triangles. Arrange the cut cookies 1-inch apart on 2 ungreased, unlined aluminum baking sheets (not nonstick), about 15 cookies per sheet.”,”image”:{“id”:”acfe8f397cc5da9a23c38d6e22096b8716ab8a58″,”width”:5272,”height”:3515,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:16.437-05:00″,”updated_at”:”2016-12-10T16:07:16.437-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30403.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”17154c038dcb26836dffaf8f306fc83b807e062e”,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake the cookies until just golden, 12 to 14 minutes, rotating the baking sheets between racks and from front to back halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.”,”image”:{“id”:”17154c038dcb26836dffaf8f306fc83b807e062e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:07:19.473-05:00″,”updated_at”:”2016-12-10T16:07:19.473-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauen Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30411.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e092202a0a4ec6345be7ae2a221917871766526f”,”caption”:””,”image”:{“id”:”e092202a0a4ec6345be7ae2a221917871766526f”,”width”:5228,”height”:3160,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-10T16:08:17.897-05:00″,”updated_at”:”2016-12-10T16:08:17.897-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Shortbread_30428.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Shortbread cookies are a rather dignified affair, often paired with tea and leaning towards savory with their light sweetness and flavors like lemon and rosemary. These cookies are quite humble, however, in both their ingredient list and their preparation. This rich cookie — which sometimes takes on the crispy, snappy quality of a cracker — doesn’t require a stand mixer, rolling pin, or cookie cutter, and can be stashed in the freezer for an impromptu holiday cookie plate or an equally important tea party with your favorite toddler.
<p><a href=’http://www.thekitchn.com/how-to-make-shortbread-cookies-238330′><strong>READ MORE »</strong></a></p>
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