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Classic Shortbread Cookies Recipe

This is a recipe for the classic shortbread cookies recipe

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Eduardo Neto
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63 views2 pages

Classic Shortbread Cookies Recipe

This is a recipe for the classic shortbread cookies recipe

Uploaded by

Eduardo Neto
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Classic Shortbread Cookies

This recipe yields a classic batch of shortbread cookies with a tender, melt-in-your-mouth texture.
Perfect for any occasion, these cookies are simple yet elegant.

Ingredients
Unsalted Butter: 142g, at room temperature

Confectioners' Sugar: 60g

Pure Vanilla Extract: 2.1g (½ teaspoon)

All-Purpose Flour: 180g

Kosher Salt: 3g (½ teaspoon, optional)

Instructions
1. Prepare the Dough:

In a stand mixer fitted with the paddle attachment, beat the unsalted butter and vanilla
extract together until the mixture is light and creamy.

Gradually add the confectioners' sugar and kosher salt (if using), and continue mixing
until fully incorporated.

Scrape down the sides of the bowl as needed to ensure even mixing.

2. Incorporate the Flour:

On low speed, gradually add the all-purpose flour to the butter mixture. Continue
mixing until the dough forms and all ingredients are thoroughly combined.

Scrape down the bowl once more to ensure the dough is uniform in texture.

3. Shape and Chill:

Transfer the dough to a work surface and shape it into a rectangular prism.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until the dough is
firm.

4. Preheat and Prepare for Baking:

Preheat your oven to 177°C (350°F).

Line a baking sheet with a silicone baking mat or parchment paper.

5. Slice the Dough:

Remove the chilled dough from the refrigerator and unwrap it.

Using a sharp knife, cut the dough into 1.3 cm (½ inch) thick slices.

Arrange the slices on the prepared baking sheet, spacing them at least 2.5 cm (1 inch)
apart.

6. Create a Decorative Pattern:

Use a fork or skewer to gently indent a pattern on the surface of each cookie slice,
adding a touch of texture and design.

7. Bake the Cookies:

Bake in the preheated oven for approximately 10 minutes, or until the edges of the
cookies begin to turn a light golden brown.
Rotate the baking sheet halfway through the baking time to ensure even baking.
8. Cool and Serve:

Once baked, remove the cookies from the oven and allow them to cool on the baking
sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve as is, or store in an airtight container to maintain freshness.

Notes
For a richer flavor, consider adding a pinch of finely grated lemon or orange zest to the
dough.

These cookies pair beautifully with a cup of tea or coffee, making them an ideal treat for
afternoon gatherings.

Enjoy your delightful homemade shortbread cookies!

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