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 slices

Shortbread slices

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