Cookie Press Shortbread

Buttery, crumbly, and oh-so-delightful, these Cookie Press Shortbread treats are a classic delight.

With just a few simple ingredients and a clever press or piping bag, you’ll be whipping up a batch of tender, golden goodies that are sure to impress friends and family alike.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour

Instructions

Preheat your oven to 300°F (150°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes.

Add the salt and mix until well combined.

Gradually add the flour to the bowl, mixing until just combined.

Be careful not to overmix.

Scoop the dough into a cookie press or a piping bag fitted with a large round tip.

Pipe the dough onto the prepared baking sheet in desired shapes.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes.

Transfer the shortbread to a wire rack to cool completely.

Yield: 5 shortbread cookies.

Notes

Use high-quality, fresh butter for the best flavor.

Soften the butter to room temperature for easy mixing.

Don’t overmix the dough, as this will lead to tough shortbread.

Use a light touch when piping the dough onto the baking sheet to avoid applying too much pressure, which can cause the cookies to spread.

If you don’t have a cookie press, a piping bag with a large round tip works beautifully.

Keep an eye on the shortbread during the last 2 minutes of baking, as they can quickly go from perfectly golden to burnt.

Shortbread is best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 26g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 2g