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ShortBread Cookies

from Smitten Kitchen

Shortbread Cookies
Shortbread Cookies

Who didn't want to eat shortbread cookies after watching Ted Lasso? These are simply mouth watering.

Shortbread Cookies

Note 1: Use a European Butter as the fat content is higher. I used Kerigold Irish Butter.

Note 2: You can use vanilla extract, vanilla bean paste, or lemon, orange or another citrus zest, almond extract.


Ingredients

  • 1 cup (230 grams or 8 ounces) unsalted butter, cut into chunks (see above note 1)

  • ⅔ cup (80 grams) powdered sugar

  • 1/2 teaspoon fine sea salt

  • 1 tsp of Flavoring of choice - I used vanilla (see Note 2)

  • 2 ¼ cups (295 grams) all-purpose flour

Directions

  1. Preheat to 300°F. Line a 8-inch square pan or 9-inch round cake pan with parchment paper.

  2. In a mixer, beat butter, sugar, and salt together, scraping frequently, until butter is soft,.

  3. Add the vanilla extract or your choice of flavoring and combine.

  4. Slowly add the flour making sure it combines after each addition, scraping frequently.

  5. Add the dough to the lined pan in chunks. Use your hands to press the dough evenly into the pan. Use and offset spatula or the bottom of a cup measurer to smooth the top.

  6. Bake for 20 minutes, then remove from the oven to cut into shapes.

  7. Shape the cookies. See below.

  8. Return to the oven for another 25 to 35 minutes, until cookies have a deep golden edge but are mostly pale across the top. Keep an eye on these in the last 10 to 15 minutes so they don’t overbake.

Let cool in pan, or, if you’re impatient, let them cool for 10 minutes, and then remove them.


Square Pan: Cut into 3 columns (about 2.5 inches wide) in one direction and 8 thin bars (just shy of 1 inch) in the other. Use the back of a wooden skewer to drag across the surface, making slightly indented lines first, then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. Dock the cookies all over, about 1/3 deep, with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).


Round Pan: Use a 2 to 3-inch round cookie cutter or glass to cut the center. Then, use the back of a wooden skewer to gently indent lines like sun rays from the inner circle to the outer edge of the cookie so that they’re your desired size wedges. Then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. Dock the cookies all over, about 1/3 deep, with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).


Enjoy!






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