Shortbread Cookies
Ingredients
- 1 pkg Shortbread Cookie Mix
- 1⁄2 cup unsalted butter, softened
- 1 tbsp water
- Sea Salt, optional
Preparation
- Preheat oven to 375°F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat mix with butter and water for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop or roll dough into 12 balls.
- Arrange on pan, spacing 1” apart. Gently press to flatten slightly. Sprinkle with salt, if desired.
- Bake 14–16 min or until edges are light golden. Let cool on pan completely before removing.
Epicure Products Used
Nutritional Information
Per serving(1 cookie): Calories 130, Fat 8 g (Saturated 5 g, 0.4 0 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 4 g), Protein 1 g.
Tips
Make it vegan— swap butter for unsalted margarine or vegan butter sticks.
For perfectly even cookies, use Prep Pro Scoop (2 tbsp) and scrape scoop to level on the side of the bowl.