Space out 12 circles per half sheet pan: Bake!īake each tray until the piped circles are golden on the edges, then let the shortbread cookies cool completely. When using parchment, sometimes the paper wants to lift up with the tip. What I like about the mat (affiliate) more than parchment paper is that the mat is nice and heavy, so it’s easier to pipe onto it. Pipe circles of dough onto a silicone mat or parchment paper-lined baking sheet: You may also use a cookie press if you prefer it. You really need to use an oversized tip here, otherwise the dough will be impossible to pipe. Place the dough into a piping bag fitted with a very large star tip (mine was the Ateco 827). Resist the temptation to add more, as it will change the texture of the butter cookies and not be as crisp. We are using the BARE MINIMUM of liquid here, just enough to bring the dough together. Mix for another 15 seconds or so until the dough comes together: Mix with the hand mixer until you get pebbles, like this: Add a Touch of Milk If you used unsalted butter, add the salt now as well: The butter and sugar are properly mixed when it looks fluffy and light, but very smooth when spread with a spatula: Add the Dry IngredientsĪdd all-purpose flour to the bowl. Simply add a pinch of salt with the flour. If you only have unsalted butter on hand, you can still make this. Using salted butter ensures even seasoning, and in my experience, a better cookie. Normally when I make Cookies, I always use unsalted butter so I can control the salt content, but I found with shortbread that when you add salt yourself, the salt never really dissolves or disperses as well. Shortbread is the only instance in baking where I now use salted butter. Using a hand mixer or a stand mixer fitted with the paddle attachment, start by creaming together two sticks of butter with confectioner’s sugar and vanilla extract: Ideally, Use Salted Butter
#Shortbread cookie recipe plus
When I make tins for shipping, I’ll usually include some plain ones, plus some dipped in white chocolate, and some dipped in dark chocolate. These cookies are also very sturdy, which makes them great to be shipped or gifted to friends and family (see 12 shipping-friendly food gift ideas for Christmas and beyond for more ideas). This Recipe Is Shipping Friendly and Sturdy You’ll see below in my process shots that I’m not the best piper in the world (okay, I’m actually pretty terrible at piping, which is why I’m not a cake decorator), but the cookies still bake up and spread beautifully.Īny flaws in piping smooth out as they bake. One thing I love about this recipe is that the end results are very forgiving with regards to piping the dough. My personal favorite choice is Kerrygold Irish Butter, which is readily available here in the US. The whole point of these cookies is that you get a crisp, buttery experience where the sweet cream flavor of butter really comes through. Because these shortbread cookies are so simple, it’s a good case for splurging on the really good stuff. I usually opt for European Style butter for this recipe, which has a higher milk fat content than the cheaper butter.
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The circular swirls were always my favorite kind in the tin, so that’s how I pipe these, but you can do whatever shape you prefer. It really shows how much the shape and texture of the cookie can change the experience. What’s most funny about those blue tin cookies is there are always several different types, but it’s all the same dough, just baked in different shapes. I have such a nostalgia for those, as they always appeared in our pantry during the holidays of my childhood. These are reminiscent of the Danish butter cookies that come in those blue tins around Christmas time. There are all sorts of stunts out there with dessert, busy concoctions like Monster Cookies or these White Chocolate Dipped Chocolate Candy Cane Cookies, but it’s hard to beat classic, butter shortbread.
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The dough is easy to make using five simple ingredients.ĭare I say that these are my favorite cookies ever? A fresh batch of these is especially wonderful for Christmas and holiday baking. These are the Best Butter Shortbread Cookies! They are deliciously crisp and rich, just like the classic Danish butter cookies that come in the blue tin.