Simple Shortbread Cookies - Two Ways
User Reviews
4.6
Simple Shortbread Cookies - Two Ways
Description
This recipe presents two traditional shortbread cookie options. The Classic version uses softened salted butter creamed with powdered sugar, combined with sifted cornstarch, salt, and flour, resulting in a delicate texture after gentle kneading and careful rolling. The Brown Sugar version incorporates brown sugar for deeper flavor and a slightly different texture, mixed into softened butter, flour, and salt. Both doughs are shaped, cut or rolled, then baked at a low temperature to avoid browning, preserving a pale, tender cookie.
The Classic cookies are rolled out to about one centimeter thickness and cut with cutters, while the Brown Sugar version's preparation is similar though the dough is mixed slightly differently. The cookies cool on baking sheets to maintain shape before storing.
The cookies store well for up to a week at room temperature and can also be refrigerated or frozen with parchment paper layers to prevent sticking. Frozen cookies return to room temperature to thaw without condensation.
Flour absorption can vary, which may require a small adjustment in butter quantity. The dough requires kneading rather than whipping to develop cohesiveness.
Ingredients
MY MOM'S SHORTBREAD (Classic shortbread)
- 1 cup butter softened, salted
- ½ cup powdered sugar icing
- ½ cup corn starch
- 1 pinch salt
- 2 cups all-purpose flour at least 11% protein
If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
MY FRIEND'S SHORTBREAD (Brown sugar shortbread)
- 1 cup butter softened salted
- ½ cup brown sugar lightly packed
- 2 ½ cups all-purpose flour
- 1 pinch salt
Instructions
- Pre-heat oven to 325° (160 celsius).
My Mom's Shortbread. Line 2 cookies sheets with parchment paper.
- Beat butter until creamy about 3 minutes. Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it). Add the dry sifted ingredients to the creamed butter a little at a time and work in with a wooden spoon as long as possible*, then move to a lightly floured flat surface and knead until the dough cracks slightly.
- Roll gently with a lightly floured rolling pin to 1/3" (1 cm) thickness or pat to desired thickness with the palm of your hand. Cut out with Christmas cutters and place on the prepared cookie sheets, bake for approximately 10-12 minutes, don't let them brown. Let cool on cookie sheets, then move to a wire rack.
My friend's Shortbread
- Cream butter until fluffy, add sugar and cream together, then gradually add the flour and salt, mix with a wooden spoon* as much as you can. Move the mixture to a lightly floured flat surface and with your hands work the dough until it comes together and forms a ball.
- Wrap the dough in plastic and refrigerate for approximately 60 minutes. On a lightly floured surface roll the dough to 1/3 inch (1 cm) thickness. Cut out into desired shapes, place on the prepared cookie sheets. Refrigerate the cookies while the oven is pre-heating. Bake for approximately 10-12 minutes. Let cool on cookie sheets and then move to a wire rack.
*or use the paddle attachment on the mixer until almost combined, then move to a lightly floured flat surface and continue with the recipe.
Notes
- If dough is crumbly, add butter a tablespoon at a time to reach desired consistency.
- The dough needs kneading to come together; avoid whipping or overmixing.
- Store completely cooled cookies in an airtight container at room temperature up to seven days or refrigerated up to ten days.
- For freezing, separate layers of cookies with parchment paper to avoid sticking and freeze up to a month.
- Thaw frozen cookies at room temperature outside of the container to prevent condensation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 56mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 189IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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