Shortbread Cookies

I love shortbread!  This is a very easy and delicious recipe to make shortbread cookies at home.  I use this recipe as a base to make all sorts of cookies (dipped in chocolate, decorated with royal icing like these Baby Shower cookies etc.) and I highly recommend it.

 

Recipe adapted from Savoring Simplicity 

Ingredients (makes about 20):
260 gms – 2 cups flour
225 gms – 1 cup unsalted butter, at room temperature
60 gms – ½ cup icing sugar
1 tsp vanilla extract
¼ tsp salt

Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.  Add the vanilla extract.  Then reduce the speed to low and add the salt and flour, mixing only until just incorporated.  Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.

Roll out the dough into a 0.5 cm – ¼ inch thick sheet.  Cut into rounds or other shapes using a lightly floured cookie cutter.

Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies to retain their shape when baked).

Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes.  The cookies should remain pale. Transfer them to a wire rack to cool completely.  Enjoy!

These cookies can be stored in an airtight container for about a week or they can be frozen.  I also often freeze the uncooked shaped cookies and then bake them from frozen!

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Comments

    • Lori says

      I have to make 100 cookies for an event ….. Do they hold up well with icing? Never used icing sugar in place of su’mAQgar?? Your opinion?

      • says

        Hi! I make my cookies up to 3 days in advance. Keep them to dry overnight and then put them in an air tight container. I never had a problem with the icing, but I have not tried to make them more than 3 days in advance. I hope it helps.

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