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Shortbread Cookies
Shortbread Cookies
Classic Shortbread Cookies can be served alongside tea or as dessert with fresh fruit and cream. The Scottish Shortbread and Spicy Orange Ginger Shortbread variations offer new flavor profiles.
KEEP SCREEN ON
Preparation Method
- Preheat the oven to 325°F (170°C) with a rack set in the middle position.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat butter and granulated sugar on medium-high (7–8) speed until light and fluffy, 2–3 minutes.
- Reduce the mixer speed to low (1–2) and add 4 cups (500 grams) flour, ½ cup (63 grams) at a time, until well blended. Scrape down the bowl as needed.
- Divide the dough in half. Dust a cutting board and rolling pin with flour. Roll each half to ¼-inch (0.6-centimeter) thickness. Cover with plastic wrap and refrigerate for 1 hour. Cut the chilled dough with a 2½-inch (6-centimeter) plain or fluted round cookie cutter.
- Place the cookies on an ungreased cookie sheet. With a fork, prick each cookie in 3 rows, pressing all the way through the cookies.
- Bake until the cookies are golden brown, 18–20 minutes. Let cool on the baking sheet for 10 minutes. Move the cookies to a wire rack and let cool completely.
Variations:
Scottish Shortbread
- Follow step 1.
- In step 2, substitute 1¼ cups (275 grams) firmly packed dark brown sugar for granulated sugar and add 2 teaspoons (8 milliliters) vanilla extract.
- In step 3, substitute 4 cups (508 grams) bread flour for all-purpose flour and add ½ teaspoon (3 grams) salt.
- Continue as directed.
Spicy Orange Ginger Shortbread
- Follow step 1.
- In step 2, add 1 tablespoon (6 grams) grated orange zest to the butter mixture.
- In step 3, add 2 teaspoons (4 grams) Chinese five-spice powder with the flour. After blending in the flour mixture, use the pulse function to add ½ cup (65 grams) finely chopped crystallized ginger.
- Continue as directed.
Pro Tip
In step 4, to avoid using additional flour, roll the dough between two sheets of parchment paper.