Shortbread Cookies are a classic Christmas cookie. This recipe is for a traditional shortbread cookie that is buttery and crumbly. These cookies are easy to make and only require a few ingredients. They are the perfect addition to any holiday cookie tray!
- 1 1/2 cups butter, softened
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1 cup cornstarch
- 1/4 teaspoon salt
1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, cream together the butter, flour, confectioners’ sugar, cornstarch, and salt until smooth.
3. Shape the dough into 1 inch balls and place them on ungreased cookie sheets 2 inches apart.
4. Bake for 20 minutes in the preheated oven. Let cool for 10 minutes before carefully removing to wire racks to cool completely. Store in an airtight container with wax paper between layers of cookies.
- Serving size: 1 cookie
- Calories: 120
- Fat: 7 g
- Saturated fat: 4.5 g
- Cholesterol: 20 mg
- Sodium: 70 mg
- Carbohydrates: 13 g
- Fiber: 0 g
- Sugar: 6 g
What is the trick to shortbread?
The trick to shortbread is quite simply letting the dough dry out. Back in Mary’s time, bakers would let the dough rest in a warm oven. This dried out the dough a bit before it was baked at the proper temperature. See bakers back then found that by letting the dough dry out and rest, that the shortbread became lighter and sweeter. ৯ জানু, ২০১৮
This drying out process was key to creating light and fluffy shortbread that was also packed with flavor. By allowing the dough to sit in a warm oven, the water within it would evaporate slightly. This made for a shorter bake time and prevented the formation of large bubbles during baking which could make for a tough final product.
Why do you put shortbread in the fridge before baking?
There are a few reasons why you might want to put shortbread in the fridge before baking. First, if your dough is too soft, chilling it will help firm it up and make it easier to work with. Second, chilling the dough will help solidify the butter, which will in turn help keep the cookies from spreading too much during baking. And finally, if you’re looking for a super-crisp shortbread cookie, chilling the dough before baking will give you a head start on achieving that perfect texture.
How do you make shortbread with butter?
Preheat the oven to 190C/170C Fan/Gas 5.
Beat the butter and sugar together until smooth. You can do this by hand with a wooden spoon, or use an electric mixer.
Stir in the flour to get a smooth paste. If you’re using self-raising flour, you don’t need to add any additional raising agents.
Cut into rounds or fingers and place onto a baking tray lined with baking paper. Make sure they’re spaced out well so they have room to spread during baking.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Is shortbread Scottish or Irish?
Although shortbread is generally associated with Scotland, it actually originated in Ireland. The Scottish version is the best-known, but similar biscuits are also made in Denmark, Ireland and Sweden.
The Scottish version of shortbread is made with butter, flour and sugar. It is often flavoured with lemon or vanilla extract. The dough is usually rolled into a flat circle and cut into wedges or triangles before being baked.
The Irish version of shortbread is very similar to the Scottish one, but sometimes includes additional ingredients such as oatmeal or raisins. Like the Scottish version, it is usually flavoured with lemon or vanilla extract. Again, the dough is rolled out into a flat circle and cut into wedges or triangles before baking.
When making shortbread should the butter be cold?
When making shortbread, the butter should be cold. This prevents the dough from warming up too fast, which would make it greasy and difficult to roll. If the dough does get soft or sticky as you’re rolling or cutting it, just put it in the refrigerator for 10 or 15 minutes to chill the butter.