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Shortbread Cookie Recipe
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This
is my favorite shortbread recipe because you can do so much with it. They
cookies are easy to decorate and make a great project to do with kids.
Makes about 2 dozen |
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1 cup (2 sticks) unsalted
butter, room temperature |
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3/4 cup
sifted confectioners' sugar |
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2
teaspoons pure vanilla extract |
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2 cups sifted all-purpose flour
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1/2 teaspoon salt |
In a separate bowl combine the flour
with the salt. Set aside. In the bowl of your electric mixer cream the butter
(about 2 minutes). Add the sugar and beat until creamy. Stir in the vanilla
extract. Gently stir in the flour mixture until just incorporated. Flatten
the dough into a disk shape, wrap in plastic wrap and chill the dough for at
least an hour.
Set oven to 300 degrees with the
rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll
out dough to 1/2 inch thick. Cut into rounds or shapes with cookie cutters.
Place on the parchment-lined baking sheet and place in the refrigerator for
about 30 minutes to firm the dough so the cookies will maintain their shape when
baked. Bake for 20 minutes, or until cookies are lightly browned on their
bottoms. Remove from oven and cool on a baking sheet for 2- minutes before
removing to wire cake rack to cool. Let cool completely before frosting or
decorating.
VARIATIONS:
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Substitute
1/2 cup granulated sugar for confectioners sugar. NOTE: This will change the
texture of the shortbread. |
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Add 1 cup toasted and chopped
pecans to shortbread dough. |
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Add 2/3 cup chocolate chips
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Add finely chopped zest of 1
orange or lemon |
CHOCOLATE DIPPED SHORTBREADS:
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4 ounces (114 grams) semisweet
or bittersweet chocolate, chopped |
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1 teaspoon vegetable shortening.
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Melt shortening in a small saucepan. Remove from
heat. Add chocolate and let sit for 1-2 minutes.
Stir until melted. Dip one end of each cookie into chocolate. Place cookies on a
wire cake rack with a piece of parchment or waxed paper, below to catch any
drips. When somewhat hard, place on a parchment lined baking sheet and chill in
refrigerator to harden chocolate. Remove when hardened; do not leave in
refrigerator. Cookies are best stored at room temperature or frozen.
FROSTED SHORTBREADS:
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3 cups (252 grams) sifted
confectioners' sugar |
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3 tablespoons (62 grams) light
corn syrup |
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3 tablespoons water |
Place all your
ingredients in a medium-sized saucepan. With the heat on low, stir until the
sugar is melted and smooth. Remove from heat.
If the frosting is too thick to
spread just add a few drops of water at a time and then combine until you get a
spreadable consistency. You
can color the
frosting using food coloring. Sspread the frosting by using a small
offset spatula or knife. The frosting can be piped through a small round tip to
make lines or dots. Before the frosting dries, sprinkle with sprinkles, mini
chocolate chips, mini m&m, etc.
ROYAL ICING FOR DECORATIONG:
Royal Icing does not taste as good
as the above recipe but it is easier to work with. It has the perfect
consistency for
piping
and spreading on cookies. Use Meringue Powder instead of raw egg whites to make
it safe for consumption.
Sources.
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In bowl of a hand-held electric
mixer pour in 1/2 cup cold water |
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Beat in 1/4 cup meringue powder
(do not reconstitute) until peaks form. |
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Then beat in 4 cups sifted
confectioners sugar until desired consistency. Add more sugar for stiffer
icing. |
To keep icing soft add 3 ounces
glycerin. Sources.
Color
icing if desired.
Adapted from The Art of Fine Baking
by Paula Peck
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