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
Ingredients:
- 1/4 cup of fine cornstarch to ensure a delicate texture.
- 1 1/2 cups of sifted all-purpose flour for the perfect crumb.
- 1/2 cup of powdered sugar to sweeten our lives.
- 1 cup of the best quality butter you can find, softened to room temperature for that melt-in-your-mouth magic.
Step by Step Directions:
- The Oven Prelude: Begin by preheating your oven to 375 degrees F, setting the stage for the magic to unfold.
- The Butter Waltz: In a large bowl, dance your electric mixer through the softened butter until it’s light and airy. Gradually introduce the powdered sugar, continuing your mixer’s waltz until well incorporated.
- The Flourish of Flours: Gently whisper in the cornstarch and flour, beating at a low rhythm initially, then crescendoing to a high for 3-4 minutes until the dough confesses its smoothness.
- The Spooning of Dreams: With a loving spoon, drop dollops of dough 2 inches apart on an ungreased cookie sheet, like little clouds awaiting their golden hue.
- The Baking Sonata: Allow them to bake for 12-15 minutes, watching as they don’t tan too much around the edges. Once done, let them rest on wire racks, whispering your thanks for their upcoming delight.
What is the secret to good shortbread cookies?
The alchemy of Shortbread Cookies lies in its simplicity. The key is high-quality butter at room temperature, just enough sugar, and a good chill before baking. Each ingredient plays its part in creating that classic tender, crumbly texture. The simple dough is a canvas for your culinary creativity, whether rolled, sliced, or pressed into shapes.
How is shortbread different from cookies?
Shortbread is the highlander of cookies, with a butter to flour ratio that crowns it the king of tenderness. Unlike its cookie cousins, shortbread is baked at a lower temperature, resulting in a delicate crumb that’s best enjoyed fresh and in good company.
Is shortbread a British thing?
Embarking on the Scottish highlands, shortbread’s tale begins. A simple mixture of sugar, butter, and flour, this biscuit has graced the tables of Mary, Queen of Scots, and countless others since the 12th century. While its recipe has traveled far and wide, the heart of shortbread remains in the rolling green hills of Scotland, where it’s still celebrated as a symbol of tradition and taste.
Frequently Asked Questions:
Why does my shortbread crumble?
Shortbread’s crumbly nature is due to its high butter content and lack of leavening agents. Ensure your butter is properly creamed and the dough isn’t overworked to maintain that perfect texture.
Can I freeze shortbread dough?
Yes, shortbread dough freezes beautifully. Wrap it tightly in plastic wrap and freeze for up to 3 months for a quick, delightful treat.
How do I know when my shortbread is done?
Shortbread should be lightly golden around the edges. It will continue to firm up as it cools, so allow it to rest on the baking sheet for a few minutes before transferring to a wire rack.
Can I add flavors to my shortbread cookies?
Absolutely! Lemon zest, vanilla extract, or even a dash of spice can elevate your shortbread to new heights. Be creative!
Why is my shortbread cookies dough so sticky?
If your dough is too sticky, it might need more flour, or the butter was too warm. Chill the dough for a bit, then try again.
Is shortbread cookies gluten-free?
Traditional shortbread contains wheat flour, but you can substitute it with a gluten-free blend for similar results.
Can I make shortbread without an electric mixer?
Yes, a wooden spoon and some elbow grease will do the job just fine, just like the Scottish bakers of old.
How long does shortbread last?
Stored in an airtight container at room temperature, shortbread can last up to 2 weeks, but it’s usually enjoyed much quicker
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.
