Wednesday, December 14, 2022
Bundaratna.com - Alison Roman is a cookbook author and food columnist for The New York Times. She is known for her simple, flavorful recipes that use pantry staples and seasonal ingredients. Roman has published several cookbooks, including Dining In and Nothing Fancy, and has also appeared on various cooking shows. She has a distinctive cooking style that focuses on bold flavors and easy-to-follow recipes.
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| Source: chatelaine.com |
Alison Roman's shortbread cookies are a classic recipe that is sure to be a hit with anyone who tries them. The ingredients you will need for this recipe are:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
To make the cookies, start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the butter, confectioners' sugar, brown sugar, and vanilla until smooth. Add the flour and mix until the dough comes together.
Form the dough into a ball and transfer it to a lightly floured surface. Roll the dough out until it is about 1/4-inch thick, then use a cookie cutter or the rim of a glass to cut out cookies in your desired shape. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until they are lightly golden around the edges.
Allow the cookies to cool completely before serving. These shortbread cookies are best enjoyed with a cup of tea or coffee. Enjoy!