Nostalgia CDP200PINK Instrucciones Y Recetas página 15

LAVENDER SHORTBREAD COOKIES
• 1½ Cups Butter,
softened
• / Cup White,
2
3
Granulated Sugar
• ¼ Cup Confectioners'
Sugar, sifted
• 2 Tbsp. Fresh
Lavender, finely
chopped
• 1 Tbsp. Fresh
Mint Leaves,
finely chopped
• 1 Tsp. Grated
Lemon Zest
• 2½ Cups All-
Purpose Flour
• ½ Cup Cornstarch
• ¼ Tsp. Salt
SHORTBREAD COOKIES
• 2 Cups Butter,
softened
• 1 Cup White,
Granulated Sugar
• 2 Tsp. Pure
Vanilla Extract
• 4 Cups All-
Purpose Flour
BROWN SUGAR SHORTBREAD COOKIES
• 1¼ Cups All-
Purpose Flour
• 3 Tbsp. Brown Sugar
• 1 Tbsp. White Sugar
• ½ Tsp. Ground
Cinnamon
• ½ Cup Butter
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Preheat the oven to 325˚ F (165˚ C).
In a medium bowl, cream together the butter, white
sugar and confectioners' sugar until light and fluffy.
Mix in the lavender, mint and lemon zest.
Combine the flour, cornstarch and salt; mix
into the batter until well blended.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 18 to 20 minutes in preheated oven, just
until cookies begin to brown at the edges.
Cool for a few minutes on the baking sheets then
transfer to wire racks to cool completely.
Preheat oven to 350˚ F (180˚ C).
Cream butter and sugar until fluffy.
Stir in vanilla.
Add flour and mix well.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 10 - 12 minutes.
Preheat the oven to 325˚ F (165˚ C).
In a medium bowl, stir together the flour,
brown sugar, white sugar and cinnamon.
Cut in the butter until the mixture is like fine crumbs.
Pack the crumbs into a ball, then
knead by hand until smooth.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 25 minutes in preheated oven.