I’ve had a thing for shortbread cookies for most of my life. It all started when I was visiting my grandparents in Idaho and Grandma made some fresh from scratch during our family Christmas gathering. Since then, I’ve been adding all sorts of flavors to this Scottish classic. My partner recently spent three months in the UK, and brought back a few different brands of shortbread cookies that had me thinking about how I could give them a modern twist.
Shortbread is the world’s best creation of baked goods. They’re soft, sweet, and gooey on the inside. I’ve been eating them since I was a little girl. Sometimes I make them for special occasions just because they’re so delicious.
Just last week, my mom brought home some for me as a birthday gift. When I opened them up, I instantly fell in love with the idea of creating ingredients into bite-sized pieces that could be shared with friends and family.
How to Prepare Shortbread Cookies
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You will need:
- 1 cup butter (softened)
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup confectioners’ sugar
How to:
Preheat your oven to 375 degrees F.
First up, grab your trusty electric mixer and whip that butter until it’s nice and fluffy. Then, toss in the confectioners’ sugar, cornstarch, and flour, and give it all a good stir.
Start your mixer on low for about a minute to get things mixed, then crank it up to high for 3 to 4 minutes until everything’s creamy and smooth.
Now, here comes the fun part – grab a spoon and drop your cookie dough onto an ungreased cookie sheet, making sure to leave a couple of inches between each dollop.
Pop those babies into the oven and let them bake for 12 to 15 minutes. Keep an eye on them though, we want golden edges, not burnt ones!
Once they’re done, transfer your cookies onto wire racks to cool off. And there you have it – your melt-in-your-mouth shortbread cookies are ready to devour!
FAQ:
1. What is the best way to measure flour for making shortbread cookies?
Firstly, it is crucial to sift the flour before measuring to prevent it from being overly compacted. Afterwards, gently spoon the sifted flour into the measuring cup and level it with a knife. This method ensures that the flour is aerated and measured accurately, providing the perfect crumb for your cookies.
2. How long should you beat the butter and sugar for the shortbread cookies?
Begin by beating the softened butter until it becomes light and airy. Subsequently, gradually add the powdered sugar and continue mixing. It’s essential to beat this mixture until it is well incorporated, which typically takes about 3-4 minutes. This process is critical to achieve a light texture in your cookies.
3. Can you use granulated sugar instead of powdered sugar in shortbread cookies?
While granulated sugar can be used, powdered sugar is preferable for shortbread due to its fine texture. Moreover, powdered sugar contains cornstarch which helps to tenderize the dough, contributing to the melt-in-your-mouth texture that is signature to shortbread cookies.
4. What is the significance of not greasing the cookie sheet when baking shortbread cookies?
Not greasing the cookie sheet is important because it prevents the cookies from spreading too much during baking. Additionally, this practice allows the cookies to achieve a delicate, crumbly texture without becoming too thin or overly crispy.
5. How do you know when shortbread cookies are done baking?
Shortbread cookies are done when they are lightly golden around the edges but still pale on top. Typically, this takes about 12-15 minutes in an oven preheated to 375 degrees F. After removing them from the oven, it is beneficial to let them rest on wire racks, ensuring they cool properly and maintain their structure.
Melt In Your Mouth Shortbread Cookies
Ingredients
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter softened
Instructions
- Preheat the oven to 375 degrees F.
- Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour.
- Beat on low for one minute, then on high for 3 to 4 minutes.
- Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.
Give these melt-in-your-mouth shortbread cookies a try, you will not be disappointed. I like to roll delicate and soft cookie recipes in fine sugar and use a fancy, thin cookie cutter to add the fun patterns! They were just what I remembered. One thing to keep in mind. They move off the pan easier when they are almost to completely cool. they tend to fall apart if moved before cool.
