Shortbread Cookies
User Reviews
4.5
Shortbread Cookies
Description
The recipe starts by creaming softened salted butter with icing sugar using an electric mixer, resulting in a smooth base. Flour is then mixed in at low speed until a crumbly dough forms. This dough can be patted into a pan or rolled out and cut into shapes. Fork pricking the dough helps heat penetrate for even baking. Baking at 325°F keeps the cookies pale and delicate rather than browned.
This results in classic shortbread cookies with a delicate crumb and rich buttery flavor without excessive sweetness. They can be cut into squares or shaped with cookie cutters, yielding about 36 cookies.
Shortbread cookies store well in an airtight container or freeze for up to three months. Baking only one sheet at a time on the middle rack ensures even baking. Using powdered sugar instead of granulated sugar shortens mixing time and contributes to the melt-in-your-mouth texture.
Ingredients
- 1 ½ cups butter salted and softened at room temperature (3 sticks or 12 oz)
- 1 cup icing sugar same as confectioner sugar or powdered sugar (4.4 oz)
- 3 cups all-purpose flour (13.2 oz)
Instructions
- Preheat oven to 325°F.
- Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.
- Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.
- Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
- Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape. Pierce the shortbread with a fork.
- Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a cooling rack.
Notes
- If using unsalted butter, add 1/4 teaspoon of salt to the dough to balance flavors.
- Bake cookies on the middle oven rack and only one sheet at a time for even cooking.
- Pricking the dough with a fork helps heat penetrate evenly to avoid uneven baking.
- Using powdered sugar instead of granulated sugar produces a softer, melt-in-the-mouth texture.
- This recipe yields about 36 cookies depending on the size and thickness.
- Shortbread cookies can be frozen in an airtight container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 67mg | 3% |
| Potassium | 13mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 235IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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