Craving that melt-in-your-mouth shortbread but intimidated by complicated recipes?
Fear not! This guide breaks down the process into unbelievably simple steps, proving that even the most delicious treats can be surprisingly easy to create.
What You'll Need
Okay, so here's what you're gonna need to whip up these awesome Shortbread Cookies! First off, and this is super important: the unsalted butter—1 cup (that's 2 sticks!)—needs to be softened. Don't melt it; we're not making butter soup here!
Next, grab yourself a 1/2 cup of powdered sugar. Yeah, the stuff that makes everything look snowy. And then, 2 cups of all-purpose flour. These particular cookies are even simpler than some variations, as they typically include only three ingredients. I bet you already have that in your pantry!
Then, you'll also need 1/4 teaspoon of salt. Just a pinch! And finally, vanilla extract! It's what gives the cookies that yum-yum taste! We're talking about 1 teaspoon.
Don't forget parchment paper – makes life so much easier for baking! Get ready to preheat that oven – these'll be legendary! You got this!
Step-by-Step Instructions
First, I am gathering my softened butter and powdered sugar—yep, the snowy stuff—and I'm gonna toss them into a large bowl. Now, I'll cream these two together until it's light and fluffy! Similar to making golden oatmeal cookies, the right texture is key.
Next, I'll gradually add in the flour–I'm talking all-purpose here, don't get fancy! Mix it until just combined. Don't overmix, or these cookies will be tough, and nobody wants tough cookies.
Then, I'll gently pat the dough into a circle–about ½ inch thick–on a lightly floured surface. I'm using a cookie cutter to make cute shapes, but you can cut squares, too. It doesn't matter too much!
I'm placing the cookies on an ungreased baking sheet and I'm poking holes with a fork–it prevents massive puffing.
Finally, I bake at 325°F (160°C) for around 20-25 minutes. Look for a golden-brown color.
Tips for Success
Now that we have baked 'em, let's make sure your shortbread turns out great—here are my tricks! First, don't overmix—seriously, I'm bossy about that! Mix just until it comes together—overmixing makes tough cookies!
Chill time is key. I chill the dough for at least 30 minutes—longer is even better! Cold dough keeps its shape and prevents spreading.
Use good butter! I always use European-style butter. It adds a richer flavor. And you should measure carefully; I found that 1 cup (2 sticks) works perfectly!
When baking, don't overbake! Keep a close eye on those cookies! They should be barely golden. Overbaked shortbread is dry, and nobody wants that! I'm so bossy!
Serving Suggestions
Let's talk serving—because even the best shortbread needs its moment to shine! I love pairing mine with a simple cup of tea or coffee. Seriously, it's a match made in heaven.
Want to get a little fancy? Try serving your shortbread with fresh berries and a dollop of whipped cream. It's like a mini dessert masterpiece!
I think shortbread's also amazing crumbled over ice cream; adds a buttery, crumbly texture. Or, try dipping your cookie into rich chocolate sauce—yum!
Don't forget presentation! Arrange your cookies artfully on a plate, and dust with powdered sugar; makes 'em look extra special. Shortbread—simple, yet delightful, every time! Enjoy!
Short Recipe Version
Shortbread Cookies
Prep time: 15 minutes
Cook time: 15-20 minutes
Serving Size: 24 cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Instructions:
- Preheat oven to 325°F (160°C).
- Cream together butter and sugar until light and fluffy.
- Gradually add flour until just combined.
- Chill dough for 30 minutes.
- Roll out dough to 1/4-inch thickness and cut into desired shapes.
- Place cookies on ungreased baking sheet.
- Bake for 15-20 minutes, or until edges are lightly golden.
Nutrition Information (per serving):
- Calories: 120
- Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 20mg
- Carbohydrates: 13g
- Sugar: 4g
- Protein: 1g