Shortbread Cookies
Don’t leave those mason jars empty this Christmas! Fill them up with these mouthwatering shortbread cookies that scream happiness to everyone who has a bite of em! So try it
Don’t leave those mason jars empty this Christmas! Fill them up with these mouthwatering shortbread cookies that scream happiness to everyone who has a bite of em! So try it out and share your comments!
You may also like Chocolate Chip Cookies and Saffron Cookies.
Shortbread Cookies
Shortbread cookies are a Scottish biscuit. Traditionally it is made from sugar, butter and flour in the ratio of 1:2:3. Shortbread is different from shortcake, though they are similar. In shortcake, vegetable shortening is used instead of butter and the baking powder is also used to give a different texture. There are more varieties of shortbread cookies. Once you have prepared the basic shortbread batter, you can add 1 tbsp of instant espresso powder for a coffee flavor or you can add 1 tsp of cinnamon powder for a cinnamon flavor or even you can add 1 tbsp of grated lemon or orange zest for a nice citrus flavor.
Furthermore, I would like to give some suggestions for making perfect shortbread cookies. Firstly, try to use good quality of butter and pure vanilla essence. When making this cookie dough, have the butter at room temperature. Secondly, place the sugar in a blender and blend until a fine powder. Then beat the butter and sugar until smooth and creamy. It will take 2 to 3 mins.
Finally, place the shaped cookies in the refrigerator for about 15 mins. because it will help the cookies to maintain their shape when baked.
Shortbread Cookies 2017-12-19 05:46:26
Serves 10 Don't leave those mason jars empty this Christmas! Fill them up with these mouthwatering shortbread cookies that scream happiness to everyone who has a bite of em! You may also like Chocolate Chip Cookies. Print Prep Time 00:45 Cook Time 00:10 Total Time 00:55
Prep Time 00:45 Cook Time 00:10 Total Time 00:55 Ingredients
- 1 cup (130 grams) all purpose flour
- 1/8 teaspoon salt
- 1/2 cup (113 grams) unsalted butter at room temperature
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla essence Instructions
- In a wide bowl, mix together the flour and salt until combined.
- In the bowl of an electric stand mixer or with a hand mixer, beat the softened butter until smooth and creamy for about 1 minute.
- Then add the powdered sugar and beat until smooth for about 2 mins.
- Beat in the vanilla essence.
- Then gently stir in the flour mixture just until incorporated.
- Flatten the dough into a disk shape, wrap in a cling film and chill the dough in the refrigerator for at least 30 minutes or until firm.
- Meanwhile, preheat oven to 180 degree C and place the rack in the middle of the oven and line a baking sheet with parchment paper.
- On a lightly floured surface roll out the dough into 1/4 inch thick circle.
- Cut into any shapes as you like by using a lightly floured cookie cutter.
- Place them on the prepared baking sheet and place it in the refrigerator for about 15 minutes to firm and then bake it for about 10 to 12 minutes or until cookies are very lightly browned.
- Cool on a wire rack and keep the shortbread cookies in an air tight container for about a week. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Shortbread Cookies
Serves 1
Prep Time: 00:45
Cook Time: 00:10
Total Time: 00:55
Ingredients
- 1 cup (130 grams) all purpose flour
- 1/8 teaspoon salt
- 1/2 cup (113 grams) at room temperature unsalted butter
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla essence
Instructions
- In a wide bowl, mix together the flour and salt until combined.
- In the bowl of an electric stand mixer or with a hand mixer, beat the softened butter until smooth and creamy for about 1 minute.
- Then add the powdered sugar and beat until smooth for about 2 mins.
- Beat in the vanilla essence.
- Then gently stir in the flour mixture just until incorporated.
- Flatten the dough into a disk shape, wrap in a cling film and chill the dough in the refrigerator for at least 30 minutes or until firm.
- Meanwhile, preheat oven to 180 degree C and place the rack in the middle of the oven and line a baking sheet with parchment paper.
- On a lightly floured surface roll out the dough into 1/4 inch thick circle.
- Cut into any shapes as you like by using a lightly floured cookie cutter.
- Place them on the prepared baking sheet and place it in the refrigerator for about 15 minutes to firm and then bake it for about 10 to 12 minutes or until cookies are very lightly browned.
- Cool on a wire rack and keep the shortbread cookies in an air tight container for about a week.
By Santhi Therese
The Indian Claypot
