Jan 29, 2014, Updated May 07, 2023 Shortbread cookies are traditionally made using only four basic ingredients: flour, sugar, butter and vanilla. These cookies have a very high fat content as they contain a lot of butter. So in case you are watching your weight, do not make these cookies! The dough for shortbread cookies can be put together in 10 minutes, it’s that simple. Just mix everything together until combined and then chill the dough. That’s it! These buttery cookies have a crumby texture because of a higher butter content.
Dipping them in chocolate is optional but since I’m a chocoholic I couldn’t help it. I used chocolate chips here because that’s what I had at home but if possible use chocolate bars. They melt way better than chocolate chips. If the chocolate chip doesn’t melt properly, you can always add little cream and make a ganache like paste and dip the cookies in that. Yield: 15 shortbread cookies Ingredients All purpose flour: 1.5 cups + 1/4 cup Vanilla: 3/4 tsp Butter: 1.5 sticks [unsalted, at room temperature] Sugar: 1/2 cup + 1 tbsp + some to sprinkle on top Salt: a pinch Chocolate chips: 1/2 cup [optional, for dipping the shortbread] Method Preheat oven to 325 F degrees
- In a bowl sift together all purpose flour and salt, set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together the butter and sugar. We are not trying to cream the butter and sugar here just mix together till they are just combined.
- Add vanilla and mix.
- Add the flour and salt to the butter and sugar mixture slowly.
- Mix on low speed till the dough comes together. You will know it’s done when most of the dough sticks to the paddle.
- Cover the dough with a plastic wrap and chill for 30 minutes.
- Dust the surface with some flour and roll the dough to around 1/2 inch thick. Cut into shapes using cookie cutter.
- Place the cookies on baking sheet lined with parchment paper and bake for 20 minutes until cookies are very light browned. Shortbread should appear almost white or very light golden brown in color.
- Place the shortbread cookies on a wire rack to cool completely. Chocolate Dipped Shortbread Cookies
- Melt the chocolate in a microwave or using a double boiler.
- Keep stirring till the chocolate is smooth.
- Take the cooled cookies, one by one and dip them into melted chocolate.
- Keep the chocolate dipped cookies on parchment paper.
- Sprinkle some granulated sugar on top.
- The chocolate will harden after some time. Keep in fridge for 15 minutes to quicken the process.
- Store in an airtight container.
- Things like corn starch, rice flour etc. are added to dough to change the texture of shortbread cookies. I haven’t tried anything other than regular all purpose flour.
- You can add coffee or cinnamon to change the flavor of these cookies.
- Dipping in chocolate is optional. The cookies taste great as it is.
- If possible, use chocolate bar instead of chocolate chips in the recipe.
title: “Shortbread Cookies " ShowToc: true date: “2024-10-27” author: “Scott Barber”
Jan 29, 2014, Updated May 07, 2023 Shortbread cookies are traditionally made using only four basic ingredients: flour, sugar, butter and vanilla. These cookies have a very high fat content as they contain a lot of butter. So in case you are watching your weight, do not make these cookies! The dough for shortbread cookies can be put together in 10 minutes, it’s that simple. Just mix everything together until combined and then chill the dough. That’s it! These buttery cookies have a crumby texture because of a higher butter content.
Dipping them in chocolate is optional but since I’m a chocoholic I couldn’t help it. I used chocolate chips here because that’s what I had at home but if possible use chocolate bars. They melt way better than chocolate chips. If the chocolate chip doesn’t melt properly, you can always add little cream and make a ganache like paste and dip the cookies in that. Yield: 15 shortbread cookies Ingredients All purpose flour: 1.5 cups + 1/4 cup Vanilla: 3/4 tsp Butter: 1.5 sticks [unsalted, at room temperature] Sugar: 1/2 cup + 1 tbsp + some to sprinkle on top Salt: a pinch Chocolate chips: 1/2 cup [optional, for dipping the shortbread] Method Preheat oven to 325 F degrees
- In a bowl sift together all purpose flour and salt, set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together the butter and sugar. We are not trying to cream the butter and sugar here just mix together till they are just combined.
- Add vanilla and mix.
- Add the flour and salt to the butter and sugar mixture slowly.
- Mix on low speed till the dough comes together. You will know it’s done when most of the dough sticks to the paddle.
- Cover the dough with a plastic wrap and chill for 30 minutes.
- Dust the surface with some flour and roll the dough to around 1/2 inch thick. Cut into shapes using cookie cutter.
- Place the cookies on baking sheet lined with parchment paper and bake for 20 minutes until cookies are very light browned. Shortbread should appear almost white or very light golden brown in color.
- Place the shortbread cookies on a wire rack to cool completely. Chocolate Dipped Shortbread Cookies
- Melt the chocolate in a microwave or using a double boiler.
- Keep stirring till the chocolate is smooth.
- Take the cooled cookies, one by one and dip them into melted chocolate.
- Keep the chocolate dipped cookies on parchment paper.
- Sprinkle some granulated sugar on top.
- The chocolate will harden after some time. Keep in fridge for 15 minutes to quicken the process.
- Store in an airtight container.
- Things like corn starch, rice flour etc. are added to dough to change the texture of shortbread cookies. I haven’t tried anything other than regular all purpose flour.
- You can add coffee or cinnamon to change the flavor of these cookies.
- Dipping in chocolate is optional. The cookies taste great as it is.
- If possible, use chocolate bar instead of chocolate chips in the recipe.
