Cookies and Bars,  Dessert

Shortbread Cookies

 

Shortbread is a melt-in-your mouth butter cookie originating from Scotland.  The cookies are traditionally made with oats, which gives them a crumbly and tender texture.  Shortbread is one of my favourite cookies and this Shortbread Cookies recipe is the best I’ve tried so far.  It contains pastry flour in place of oats, which tenderizes the cookie but gives it a less crumbly texture, and a good amount of butter, for a deliciously buttery flavour.

 

 

 

 

 

Tips for Making Perfect Cookies

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the cookies during baking, resulting in a lighter texture.
  2. Chill the dough overnight: Chilling the dough overnight allows the flavours to blend and the dough to firm up.  This will result in tastier cookies that have good height and won’t spread too much during baking.  
  3. Do not over-bake: Baking these cookies for too long will cause them to over-brown on the bottom.  Remove the cookies from the oven as soon as they are baked and golden in colour.
  4. Don’t eat them right away:  Store the cookies in the refrigerator for a couple of days before serving to allow the flavour to develop.

 

 

 

Recipe Q & A

 

Q:  Why are my cookies tough?

A:  The cookies can become tough if the dough is over-mixed after the flour has been added because of gluten development.  To avoid this, mix the dough on low speed and only for a short time after the flour has been added.  

Q:  The bottom of my cookies are getting too dark during baking.  How do I prevent this?

A:  You can prevent cookies from becoming too dark on the bottom during baking by doubling up the baking pans.  This means placing the baking pan with your unbaked cookies on top of a baking sheet and then baking the cookies.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.

 

 

 

 

Shortbread Cookies

 

Recipe By:        Blue Ribbon Eatsadapted from this recipe from Mels Kitchen Cafe.
Servings:          ~48 cookies
Prep Time:       30 minutes
Baking Time:  ~15 minutes



 

INGREDIENTS

 

454g unsalted butter, at room temperature
1 tablespoon natural vanilla extract
1 1/2 cups icing sugar
2 1/2 cups all-purpose flour
1 cup cake & pastry flour
1/4 teaspoon salt

 

Decorating sugar for sprinkling on top

 

 

INSTRUCTIONS

 

  1. In the bowl of a mixer add the butter, icing sugar and vanilla extract.  Mix on medium speed using a paddle attachment until light and fluffy.  Add the cake & pastry flour and mix on low speed just until blended.  Add the all-purpose flour and mix on low speed just until blended.
  2. Form the dough into a log shape, 1 ½ inches in circumference, on a sheet of plastic wrap.  Cover with plastic wrap and refrigerate overnight.  
  3. Cut 1/3 inch-thick rounds of dough and place on a baking sheet lined with a silicone mat.  Prick each cookie with a fork and sprinkle with decorating sugar/sprinkles.  
  4. Bake the cookies at 350°F for ~15 minutes or until light golden on the bottom.  Let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies using a small offset spatula to a wire rack and cool to room temperature.  Store in an air-tight container in the refrigerator.  

 

 

 

Yields 48 cookies

Shortbread Cookies

30 minPrep Time

15 minCook Time

45 minTotal Time

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Recipe Image

Ingredients

454g unsalted butter, at room temperature

1 tablespoon natural vanilla extract

1 1/2 cups icing sugar

2 1/2 cups all-purpose flour

1 cup cake & pastry flour

1/4 teaspoon salt

Decorating sugar for sprinkling on top

Instructions

  1. In the bowl of a mixer add the butter, icing sugar and vanilla extract.  Mix on medium speed using a paddle attachment until light and fluffy.  Add the cake & pastry flour and mix on low speed just until blended.  Add the all-purpose flour and mix on low speed just until blended.
  2. Form the dough into a log shape, 1 ½ inches in circumference, on a sheet of plastic wrap.  Cover with plastic wrap and refrigerate overnight.  
  3. Cut 1/3 inch-thick rounds of dough and place on a baking sheet lined with a silicone mat.  Prick each cookie with a fork and sprinkle with decorating sugar/sprinkles.  
  4. Bake the cookies at 350°F for ~15 minutes or until light golden on the bottom.  Let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies using a small offset spatula to a wire rack and cool to room temperature.  Store in an air-tight container in the refrigerator.  

Nutrition

Calories

5572 cal

Fat

374 g

Carbs

529 g

Protein

45 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2018/10/28/scottish-shortbread-cookies/

 

 

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