Shortbread Cookies
There is definitely something more-ish about shortbread. This is a particularly light shortbread, made with icing sugar. The recipe makes a lot of cookies, so I decided to cut the recipe in half and make one pan of shortbread. To make a pan, press the crumbs firmly into the dish, use a sharp knife to make divisions and bake as for the cookies. I didn’t dip these in melted chocolate as I figured it was enough to eat the shortbread without the extra calories, but for guests I would definitely dip them.
The shortbread is really light and just melts in your mouth. Perfect.
Shortbread Cookies
for the cookies
• 2 cups flour, sifted
• 1 cup butter, softened
• ¾ cup icing sugar, sifted
• ½ tsp salt
for the jazz
• milk chocolate chips
• white chocolate chips
• sprinkles
With a mixer, cream the butter until light and fluffy
Slowly add in the icing sugar, beat until well mixed
Add in the salt and flour a cup at a time, beat until it just comes together
Lay the dough on some clingwrap, wrap it into a ball and refrigerate for at least 2 hours*
Preheat oven to 300°f/150°c
Generously flour your surface and rolling pin and roll the dough to about ¼ inch thick and with your cookie cutter of choice, press down on the dough
Repeat the last step until your dough is nearly gone (I did this about 5 times, got 74 cookies out of it!)
Place cookies on a sheet pan that has been lined with baking paper, and bake for 20 mins (rotate pan halfway through the baking time)
Let cool on pan for 10 mins before placing the cookies on a cooling rack
Decorate with melted chocolate and sprinkles
I enjoy the subtle flavour of shortbread quite a bit … though I have been tempted to ‘tart if up’ with chocolate myself in the past. If only I didn’t have plans to make either your flourless chocolate roulade or a chocolate sponge cake this weekend, I’d make a batch of these and use some of my cookie cutters to make a fancy batch to share with friends. Definitely chocolate dipped. After all, you have to go over the top on occasion. 🙂
Absolutely!! You have to go OTT from time to time or what is the point of life? 🙂
I am planning a batch of cranberry studded shortbread this weekend… and I want it now!
Cranberries … hmmm. Those sound good too. Maybe dipped in melted white chocolate.
What yummy shortbread cookie slices!
They were good! Thank you.
I made the shortbreads this past Friday but forgot to include the cranberries. Definitely next time as I’ve eaten or given away the last (full) batch. I made a couple of 3″ hearts a couple dozen 2″ flowers and a couple of dozen 1″ mini hearts.
http://a-boleyn.livejournal.com/137452.html
Cute!!