Shortbread Cookies. Stock Up Today On Your Favorite Wine. Shipped Nationwide To Friends & Family. Place the cookies on an ungreased baking sheet and sprinkle with sugar.
And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Fill the cookie jar with shortbread, an old-fashioned favorite that never goes out of style. These were so easy to make and yet turned out fabulous. You can cook Shortbread Cookies using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Shortbread Cookies
- Prepare 150 g of flour.
- It’s 70 g of sugar.
- Prepare pinch of salt.
- You need 100 g of butter, soft.
- Prepare 1 of egg.
It's great when such simple ingredients come together to create something so delicious! I followed the recipe exactly and let the dough chill in the fridge for a half hour before rolling it out and using cookie cutters vs. a cookie press. Store-bought shortbread from a holiday cookie tin are very good. Luckily they're even easier to make than chocolate chip cookies.
Shortbread Cookies step by step
- Sieve the flour into a large bowl. Add sugar and a pinch of salt, then add the soft butter. Rub the butter into flour and sugar with your hands until the texture resembles that of breadcrumbs or sand..
- Add in the egg and mix everything with your hands until you form a homogeneous ball of dough..
- Line a baking sheet with parchment paper. Using a rolling pin, roll out the dough directly on the baking paper. It should be 5mm thick. Let it cool in the fridge for at least 30 mins..
- Preheat the oven to 160C/320F. Take the dough out of the fridge and cut out the cookies using a cookie cutter. Bake for 10-12 mins until the cookies start turning golden brown. Transfer to a cooling rack to cool..
And they're perfect for dipping in. Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers. Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy.