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(Experiment 285) Shortbread cookies

Shortbread cookies are likely the most exported product coming from Scotland. My oldest is a fan of those, I don’t really like them and my youngest hates them. That is when buying Walker’s cookies from the store.

The following recipe is so much better that even my youngest kid was devouring them! The best part is they are so easy to make that you can make them with the kids.

You need

  • 160g butter at room temperature
  • 65g icing sugar
  • 195g all-purpose flour
  • dash vanilla extract


  1. Pre-heat oven at 325F
  2. In a stand mixer bowl, cream the butter using the leaf attachment
  3. Turn it off, add the sugar and turn it on low. Mix until combined.
  4. 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
  5. 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
  6. 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

  1. 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
  2. Transfer to a wire rack for 5 minutes
  3. Optionally, cover a part of the cookie with chocolate following these instructions to make the chocolate

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