Stamped Shortbread Cookies
User Reviews
4.7
Stamped Shortbread Cookies
Description
This recipe mixes flour, salt, and cornstarch to create a fine-textured shortbread dough that is rich and tender due to the high butter content and powdered sugar. After creaming the butter, sugar, and vanilla, the dry ingredients are incorporated carefully until forming a smooth dough. Chilling the dough before rolling helps maintain its shape. The dough is rolled to about 1/4 inch thickness and stamped with a floured cookie stamp, then cut with a round cutter to maintain the shape. The stamped cookies bake at a moderate temperature until pale and just set, preserving their tender texture and light color. Cooling before serving allows the cookies to firm up while remaining delicate. They store well in airtight containers and can be frozen with parchment paper layering to prevent sticking.
Ingredients
- 1¾ cups all-purpose flour
- 1 pinch salt
- ¼ cup cornstarch
- 1 cup butter room temperature
- ½ cup powdered sugar
- ½ teaspoon vanilla
If using unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently the year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
- Sift the flour, salt and cornstarch into a medium bowl.
- In a large bowl cream the butter, sugar and vanilla then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of ¼ inch, dust the cookie stamp lightly with flour and firmly press on the dough, with a round cookie cutter (as close to the same size as the stamp) cut out the cookie. Place on 1-2 parchment paper lined baking sheets, continue until all are cut out. While the oven is pre-heating refrigerate the cookies for about 15-20 minutes.
- Pre heat oven to 325F (163C).
- Bake for approximately 15-20 minutes. Let cool completely before serving.
Notes
- If lacking a cookie stamp, use cookie cutters or slice rolled logs of dough to shape cookies.
- Shortbread is done baking when it remains pale and feels set to the touch.
- Store cookies in airtight containers at room temperature for up to one week or in the refrigerator for up to 10 days.
- For freezing, layer cooled cookies with parchment paper to avoid sticking; they freeze well for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 100mg | 4% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 378IU | 8% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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