Sometimes a flaky, buttery cookie is all you need... These go so well with after dinner coffee or tea and they are so easy to make. Shortbread cookies only take 4 ingredients, and they are things most bakers always have on hand, so lets get started.
Shortbread Cookies
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2 cup - Flour
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1 cup - Confectioners Sugar (powdered sugar)
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3/4 tsp - Salt
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1 cup - 2 Sticks of Unsalted Butter
I found this recipe on Simply Recipes , it is fail safe and delicious, so preheat those ovens to 325° party people and get your butter to room temperature! Our house was pretty chilly when I was making these and I had to put my butter by the wood burning stove to soften it.
Measure out all of the ingredients and add them all to a food processor. Pulse the mixture, until the butter disappears and the crumbly looking dough starts to crawl up the side of the food processor. The dough should stick together if you squeeze it. Pour the dough out onto the counter and knead a couple of times until it is formed into a dough ball. Now, sprinkle your counter with flour and roll the dough out to 1/4 to 1/2 inch thickness. This depends on how thick you would like your cookies. Note: They do puff up a little in the oven.
Once the dough is rolled out to your desired thickness, line a large cookie sheet (that fits into your freezer) with parchment paper. Using a cookie cutter, cut into cookies and add them to the lined sheet. I cut mine into little house shapes in celebration of our big move into the Rockies this year. Once all the cookies are cut and placed on the cookie sheet, add the sheet to the freezer for 15-20 minutes, or until the dough is hard to the touch.
After the cookies have been in the freezer, transfer them to lined baking sheets about an inch apart as they do expand slightly. Bake at 325° for 15-18 minutes. In our oven it was 15 minutes every time, but everyone's ovens vary. The cookies should be dry to the touch and only barely golden brown along the bottom edge when they are done. Remove from oven, and let cool on the cookie sheet for a minute before transferring to a cooling rack. Make sure to let these cool completely before storing in an air tight container.
As you can see, I had to drizzle chocolate over half the cookies. Chocolate = Life... To do this, I just added semi-sweet chocolate chips to the microwave (in a microwave safe bowl) and heated in 30 second intervals until the chips were melted and smooth. I used a fork to dip into the chocolate and drizzle over the cookies, then I enjoyed them with some English Breakfast Tea. These were so perfect on a snowy night with some hot tea, and I had plenty, so the rest went to work with me the next day and vanished. Have fun with these, make any shape you like and dress them up in any way. Thanks for baking with me and visiting Tuttle Kitchen.
Ashley Tuttle
