Shortbread Cookies Recipes

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
• Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
• Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SHORTBREAD COOKIES

Steps:

• Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

SHORTBREAD COOKIES

Steps:

• Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
• Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
• Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
• Add half the flour and beat until mostly combined - it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
• Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that's what I used) for a smooth surface. Don't press down too hard - it makes the cookies firmer
• Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
• Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker's shortbread biscuits) and prick all over with a fork (optional).
• Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
• Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!

CLASSIC SHORTBREAD COOKIES

Steps:

• Arrange oven racks, preheat the oven, and prepare baking sheets: Arrange racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.