Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line two baking sheets with parchment. | 2. Combine butter, sugar and salt in a stand mixer (use paddle attachment). | 3. Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes. | 4. Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes. | 5. Don't overmix. | 6. Roll dough on a lightly floured surface to a uniform 1/4 inch. | 7. Cut dough into bars or squares with a sharp knife or use a cookie cutter. | 8. Reroll scraps- refrigerate dough if it becomes sticky. | 9. Arrange on baking sheets and refrigerate until chilled- about 20 minutes. | 10. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees. | 11. Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour. | 12. Rotate baking sheets every 15 minutes. | 13. Cool. | 14. Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour. | 15. Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour. | 16. Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening). | 17. Place cookies on parchment line sheetpan to set up- 2 hours. | 18. Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	ounces	unsalted cut	1626.1269	0.1361	1.9278	183.9542
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
salt	1/2	teaspoon		-	-	-	-
purpose flour	10	ounces		252.1667	0.0	56.1	1.4167

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.