DIFFERENCE BETWEEN SHORTBREAD AND SUGAR COOKIES RECIPES

Steps:

• Preheat the oven to 350 degrees. Grease a large cookie sheet with butter, applying more butter for each batch.
• In the large bowl of a stand mixer cream the butter and sugar at medium-high speed until fluffy and well combined.
• Add the eggs and beat at medium-high speed until combined; add the vanilla extract. The dough will look somewhat grainy. That’s OK.
• In another bowl mix the flour and baking powder, whisking together until combined. Add to the butter-sugar mixture, mixing in on low speed until well combined. Chill the dough for about 10 minutes to firm up slightly.
• Scoop out with a spoon enough dough to roll out by hand into 2-inch balls. Place at least 1 inch apart on the greased cooking sheet and bake for about 12 minutes or until set in the middle, the tops lightly colored and the edges crispy.
• Let rest on the sheet for 1 minute and then remove with a spatula to a cookie sheet to cool, optionally sprinkling the tops with white sugar or demerara sugar while still warm.
• Store in a cookie jar or domed cake plate.