Name: Shortbread cookies
Yield: 20
Ingredients: 2 cup All-purpose flour; 1 cup Confectioners sugar; 1/4 cup Corn starch; 1 cup Unsalted butter, melted and cooled to room temperature; 1 tsp Salt; 1 tbsp Almond extract; Colored sugar sprinkles; 1 Egg

By TheCooCooCook

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Shortbread cookies

Author: CooCoo Cook

Best Season: Suitable throughout the year

Description

These shortbread cookies are perfect with a cup of tea or coffee. Have them plain, sugar-crusted, or white chocolate glaze; it is hard to stop at one cookie 😊.

Ingredients

2 cup All-purpose flour
1 cup Confectioners sugar (You can use granulated sugar too. I prefer confectioners sugar, as it is easy to mix, and does not add too much sweetness to the cookies)
¹⁄₄ cup Corn starch (The corn starch makes the cookies retain their shape, and gives a nice crumbly texture)
1 cup Unsalted butter, melted and cooled to room temperature (The cooled butter should have the consistency of heavy cream)
1 tsp Salt
1 tbsp Almond extract (This is optional. I use the almond extract as I love the flavor. You can use vanilla extract instead or skip any flavoring altogether)

Cookie decoration

Colored sugar sprinkles (If you do not have colored sugar sprinkles, you can use granulated sugar or turbinado sugar)
1 Egg (Egg wash for sugar sprinkles decoration)

Method

Shortbread cookies
- Add the all-purpose flour, corn starch, sugar, and almond extract to a bowl and whisk everything together.
- Next, add the butter and mix until the mixture looks like rough dough.
- At this stage, turn the dough out on a lightly floured parchment sheet, mix it, and bring it together.
- I like to cool the dough for 5-10 minutes to make it less sticky. This makes it easy to roll the dough into a log shape or a sheet for cookie cutouts. So put the dough in the refrigerator for 5-10 minutes to firm up slightly and make it less sticky.
- Roll the cooled dough between parchment paper sheets till it is approximately ½ inch thick.
- Use your cookie cutters to cut the desired shapes.
- At this stage, chill the cookies in the refrigerator for at least an hour. Chilling the cookies will ensure they do not lose shape while baking.
- Once the cookies are chilled, brush the tops of the cookies with the egg wash and sprinkle the sugar.
- Bake the cookies at 350F for 10-12 minutes. The bottom of the cookies will turn golden brown, indicating the cookies are baked.
- Take the cookies out and let cool on a wire rack.

Keywords: shortbread cookies, shortbread biscuits

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Anupriya Pathania Magginetti

Hi, I am Anupriya, and I write this blog with my husband, David, who is my official taste tester, and we live in Hillsboro, Oregon. We both enjoy good food, but as busy professionals, we do not often have time for elaborate recipes, nor do we feel frequent eating out is a viable or healthy solution. So our passion for great eats motivated us to get creative and create recipes for fresh, budget-friendly, and healthy home-cooked meals that can be made quickly, with a bit of creativity and simple ingredients. However, sometimes life can be busy, and cooking a meal from scratch cannot always be possible. So, keeping that in mind, we have included shortcuts and hacks within recipes to help you cut down cooking time with store-bought items without compromising the flavor and the nutrition.

Shortbread cookies

Shortbread cookies

Description

Ingredients

Cookie decoration

Method

Shortbread cookies

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