Shortbread cookies are likely one of Scotland’s most successful exports. My oldest is a huge fan of them, I’m honestly not a big fan myself, and my youngest flat out hates them, at least when it comes to store-bought Walker’s cookies.
This recipe changes everything. It’s so much better that even my youngest kid was devouring them without a second thought. The best part is how easy they are to put together, easy enough that you can get the kids involved in making them too, which somehow always makes them taste even better.
(Experiment 285) Shortbread cookies
Ingredients
- 160 g butter at room temperature
- 65 g icing sugar
- 195 g all-purpose flour
- dash vanilla extract
Instructions
- Pre-heat oven at 325F
- In a stand mixer bowl, cream the butter using the leaf attachment
- Turn it off, add the sugar and turn it on low. Mix until combined.
- Again, turn it off, add the flour and vanilla extract; turn it back on low
- Make sure to scrape the side of the bowl to unstick the butter so it all combines. It will remain crumbly, that’s normal
- Dump the dough unto parchment paper, form it into a ball and put another piece of parchment paper on it and roll it down using a rolling pin. Remove the top parchment paper
- Using a cookie cutter, them to whatever shape you fancy. Optionally you can make a pattern on each of the cookies using a toothpick
- You can re-roll all the leftover pieces. Simply make a ball and roll it down again between the parchment papers
- Transfer the cut piece unto a baking tray covered with parchment paper. When full, transfer to the oven to bake for about 12 minutes but the real indication they are done is when the bottom starts to get lightly golden
- Transfer to a wire rack for 5 minutes
Notes
Optionally, cover a part of the cookie with chocolate following these instructions to make the chocolate