Easy Recipe of Classic Shortbread Cookies
Homemade Shortbread Cookies
Growing up, shortbread cookies are one of my favorite type of cookies. Not only that it tastes rich and crumbly, the buttery smell lingers around in the house for the whole day. Although the classic shortbread cookies only requires four simple ingredients, it took me a long time to finally come up with this perfect proportioned recipe that makes the buttery, crispy biscuit.
The key to making a good shortbread cookie is to make sure the measurements of ingredients are accurate and to use a high quality butter, overall it is still a butter based cookie. The quality of the butter can easily tell from its flavor, color and texture. One of the biggest tip to identify the quality of butter is from the grading of the butter that is indicated on the package. I used the AA grade butter, which is the highest grade. The quality of butter directly affects the price of itself but trust me you'll be able to tell the difference after all.
Shortbread dough is very flexible and customizable. You could add chocolate chips in it; throw in some strawberry jam, or even melting some chocolate and decorate the cookie as well
This recipe of mine would definitely be a great basic shortbread cookie dough that you should try to have fun with it. Enjoy.
Don't forget to leave a comment below and tell me about your ideas for the biscuits!
Ok, I don't know about you but I have been trying to figure out the reason why my shortbread cookies never come out as pretty as it should be. I mean, I have a heart shape cookie cutter and it is too much to ask for to have a nice heart shape cookie out the oven instead of some weird ugly shapes that looks nothing like a heart?
Well, if you have the same problem I had before you've come to the right place! All you need to do is very simple, just toss them into the fridge for a good ten minutes and you'll be good to go. Just with this extra step will keep the shape of your cookie firm and nice.
Now let's start baking.
- 1 Cup All-Purpose Flour
- 1/2 Cup Unsalted Butter, room temperature
- 1/4 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- Preheat oven to 350 degrees.
- Whisk the flour and salt in a bowl and set aside.
- Beat the butter until smooth and creamy, which takes about 1 minute. Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract.
- Gently stir in the flour mixture just until it is well incorporated. (You may use a pastry cutter for this step.)
- Bring the dough together with your hands and flatten the dough into a disk shape.
- Wrap the dough with a piece of plastic and leave it in the refrigerator for at least 4-5 hours.
- Roll out the dough to about 1/2 inch and use cookie cutters to cut out the cookie.
- Lay them on a cookie sheet and bake for 8-10 mins until the edges are lightly golden.
- Cool the cookies onto a cooling rack.