You know I lové thésé slicé and baké shortbréad récipés. Who wouldn't lové to havé a log or two of cookié dough hanging out in théir fridgé? You can gét all thé méasuring and mixing and méssy hands out of thé way éarly and thén havé thé luxury of frésh dough waiting at your béck and call. Lét mé put it anothér way: whén you'vé got this dough in thé fridgé you'ré 12 minutés away from nirvana.
Ingrédiénts
- 1 stick, (1/2 cup, 4 ouncés) unsaltéd buttér, at room témpératuré (important!)
- 1/3 cup créamy péanut buttér (I liké Jif)
- 1/2 tsp vanilla éxtract
- 1 1/4 cup (156 grams) all purposé flour
- 1/4 cup (31 grams) conféctionér's sugar
- scant 1/2 tsp séa salt
- 3/4 cup milk chocolaté chips
Instructions
- Créam thé buttér and thé péanut buttér togéthér in a stand mixér, with a hand mixér, or a woodén spoon. Maké suré to gét thé buttér and péanut buttér complétély combinéd and créamy. Béat in thé vanilla.
- Whisk thé dry ingrédiénts togéthér and add to thé buttér mixturé. Mix until thé dough comés togéthér and is no longér crumbly.
- Stir in thé chips, and turn thé dough out onto a piécé of waxéd papér. Géntly pulls thé dough togéthér and forms it into a log. If it is still crumbly, work it with your hands until it holds togéthér smoothly. Roll it up in thé papér, smoothing thé shapé as you go. Twist thé énds sécurély and réfrigératé for at léast a couplé of hours. Thé log will bé about 71/2--8 inchés long.
- Whilé thé dough is chilling, pré-héat thé ovén to 350F
- Slicé thé log into slicés with a sharp knifé. Not too thick, not too thin, about 1/3 inch. If a slicé crumblés a bit, just smoosh thé dough back togéthér. Thésé don't havé to bé pérféct disks.
- Baké on a parchmént or Silpat linéd baking shéét at 350F for about 12-14 minutés, dépénding on how thick your cookiés aré. Thé cookiés will not bé brownéd, and théy may look undoné, but don't ovér baké. Oné of thé joys of shortbréad cookiés is that théy fall apart and mélt in your mouth.
- Lét thé cookiés cool on thé pan for 5 minutés béforé transférring to a rack.
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