Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 pound confectioners' sugar
- Yellow white chocolate buttons, for decoration
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.
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By chef "J"
Amherst, MA
on April 28, 2012
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Because of the mixed reviews of these cookies, I used King Arthur as a resource. "The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough." As for the unsalted vs. salted butter issue, I also looked to King Arthur. "Although we usually use unsalted butter in our baking, in this case salted is preferred because, with no liquid in the recipe, it's impossible for added salt to disperse itself fully through the shortbread dough; you end up with unpleasantly gritty bits of salt in each bite." So, when I made these Daisy Shortbread cookies, I didn't dribble in water, but maybe should have used a little, and I used 3/4 pound salted butter. I flavored the glaze with a few drops of Fiori di Sicilia, from King Arthur, rather than vanilla. With those changes, the cookies were a hit with all who sampled them.
By DonnaBakes911
Northern CA
on April 04, 2012
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I found the recipe to have too much flour to make it come together into a dough. I added an additional ingredient of half and half and it worked and came out great. I'm making it again for sure.
By cidraq
on October 10, 2011
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Tasty?! I 'm delight this cookies are awesomely delicious what CAN WE ALL EXPECT OF COURSE THEY'RE FROM INA
HIGHLY RECOMMENDED. MY WHOLE FAMILY LOVED THEM
PS.I did not change the recipe it's great the way it is!
Read all 23 reviews