cookmarked logo      
from Sylvia's cookbook

Trefoils Shortbread Recipe

cakes and cookies



  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • Preparation:
    1. Cream together the butter and sugar with a mixer until light and fluffy. In a separte bowl, whisk together the flour, baking powder and salt. Slowly add this to the butter mix. Finally, on slow speed add the milk and vanilla. Separate the dough into halves; wrap in plastic wrap and store in the refrigerator.
    2. Now preheat your oven to 350. Line two baking sheets with parchment paper or silicone liners. Remember that you can reuse parchment sheets between batches. Once your dough is firm enough to roll out without making a big mess (it won't take you long to figure this out - LOL), roll the dough out to about 1/8" (?) thick. Cut cookies with a cookie cutter.
    3. Bake your cookies, one sheet at a time, for about 10-12 minutes, rotating the cookie sheet 180 degrees half way through the baking. This ensures that all the cookies turn the same color (the same doneness). Cool your cookies on the sheet for about 5 minutes, then put them on a cooling rack.
    4. Now you have mastered the perfect Trefoil (Shortbread) Cookie.

      copy recipe

    modified: 2011.07.10 | created: 2011.07.10

    cookmarked logo