Shortbread Cookies. Fresh baked, hand-made, individually decorated real American cookies. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Cut into small shapes with knife or use cookie cutters.
Store-bought shortbread from a holiday cookie tin are very good.
Luckily they're even easier to make than chocolate chip cookies.
And they're perfect for dipping in.
You can cook Shortbread Cookies using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Shortbread Cookies
- It's 150 g of flour.
- Prepare 70 g of sugar.
- It's pinch of salt.
- Prepare 100 g of butter, soft.
- It's 1 of egg.
Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers. These were so easy to make and yet turned out fabulous. It's great when such simple ingredients come together to create something so delicious!
Shortbread Cookies step by step
- Sieve the flour into a large bowl. Add sugar and a pinch of salt, then add the soft butter. Rub the butter into flour and sugar with your hands until the texture resembles that of breadcrumbs or sand..
- Add in the egg and mix everything with your hands until you form a homogeneous ball of dough..
- Line a baking sheet with parchment paper. Using a rolling pin, roll out the dough directly on the baking paper. It should be 5mm thick. Let it cool in the fridge for at least 30 mins..
- Preheat the oven to 160C/320F. Take the dough out of the fridge and cut out the cookies using a cookie cutter. Bake for 10-12 mins until the cookies start turning golden brown. Transfer to a cooling rack to cool..
I followed the recipe exactly and let the dough chill in the fridge for a half hour before rolling it out and using cookie cutters vs. a cookie press. These cookies are called Shortbread because the term "short" is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for short crust pastries used in things like Quiche and Pecan Pie. Crisp and flavorful, these shortbread-style cookies, while totally delicious in and of themselves, shouldn't just be eaten alone. They're meant to be a conduit, a liaison between cream and fruit…or with ice cream…or in any number of other shortbread-type applications.