![]() ![]() Prick the cookies with a fork for a classic shortbread appearance.Decorate with royal icing (like the Christmas tree design above).Sprinkle with coarse sugar before baking.Season with spices such as cinnamon or pumpkin pie spice.Try with other extracts such as almond, coconut, maple, coffee, rum extract etc.Shortbread should keep up to 3 weeks at room temperature.Let cookies cool completely on wire rack.Bake 325 about 35 minutes then cut into squares while warm. Rather than shaping beforehand just press dough into a 9 by 9-inch baking pan. Pressing dough into a pan: This is the simplest method. Slice 1/3-inch thick then refrigerate and bake as directed. Rather you can roll dough into 2 log shapes (press firm so there aren’t holes inside). Shape dough into logs and slice: This option simplifies things a little because you don’t have to roll dough out. Roll dough and cut with cookie cutters: Roll dough as directed then instead of cutting into squares or rectangles cut into desired shapes (re-roll scraps), chill and bake as directed. ![]() Transfer to baking sheets and chill until firm, then bake in 350 degree oven 13 – 16 minutes. Trim away uneven edges, then cut dough into rectangles (or squares). You’ll roll the dough out into a 1/3-inch thick rectangle on a floured surface. Roll dough and slice with knife: This method is what I’ve used here. Chill dough to make it easier to work with before slicing if needed.Knead mixture until evenly blended and dough comes together well.Add butter, dot vanilla over and rub mixture with fingertips until there are small crumbles.Whisk together flour, sugar and salt in a bowl.Add butter and blitz a few times then dot over with vanilla.In a large food processor pulse flour, sugar and salt.It will seem dry at first but it will come together as you keep mixing. Add flour and mix until fully combined.Mix cold diced butter, sugar and salt in an electric stand mixer fitted with the paddle attachment until combined.How to Make Shortbread Cookie Dough Stand Mixer If bleached is all you have, it will work. It has a better flavor than bleached and I wonder about the chemical bleaching process of bleached flour. I’ve really converted to baking mostly with that this year. All-purpose flour: I like to use unbleached all purpose flour.Vanilla extract: Use real vanilla for the best shortbread.Salt: Just use standard fine table salt.Granulated sugar: If you want cookies a little sweeter you can increase sugar to 2/3 cup.Unsalted butter: Salted butter can be used too (cookies will just be lightly saltier), just omit the salt in the recipe.Tis the season for cookies so let’s get baking! Plus these travel and ship well so they are great for gifting. They are fresher, cheaper, have a better butter flavor and more tender texture, and they just have that satisfying homemade goodness to them. Sure you have lots of options to buy store-bought shortbread this time of year but homemade is a game changer. Not only does it bring an abundance of rich flavor but it gives them their distinctive crumbly and slightly flaky texture. A lot of the best foods start out with a generous dose of butter. Here it’s just all that butter that does the trick in this Scottish style shortbread. They are delicious classic on their own but they are also very easy to customize (see variations ideas below). These are such a simple, humble cookie with rich and tempting flavor. Shortbread – The Perfect Christmas Cookie Looking to make those pretty swirly shaped cookies? Also try my butter cookies recipe. They’re made with only FIVE ingredients and optional (but highly recommended) chocolate! An easy Shortbread Cookies recipe! It’s a deliciously buttery, lightly sweet, nicely crisp, yet perfectly tender cookie. ![]()
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