They should be lightly golden on the bottom without turning golden on the sides or tops. Place the cookies on the baking sheet and bake for 12-15 minutes or until done. To shape the cookies, you can either cut out shapes with a cookie cutter or just use a knife or bench scraper to cut squares or rectangles (my preferred method). Roll the dough on a lightly floured surface to about a quarter of an inch in thickness.
Preheat the oven to 325☏ (165☌) and line a baking sheet with parchment paper or a silicone mat (so the cookies don't stick or brown too much). Room-temperature butter is too soft and will spread more in the heat of the oven, resulting in flat, spread out cookies. Colder butter will result in cookies that spread less, keeping their shape and height. Why do you chill shortbread dough?Ĭhilling the dough chills the softened butter and solidifies it again. Chill the dough in the fridge for at least 30 minutes. Roll the dough into a ball and then flatten it into a disc and wrap it in plastic. Don't knead the dough - this activates and makes the gluten stronger which is great for bread but not for cookies. You can do this by hand or by adding the butter and sugar to a stand mixer and whipping until soft and well incorporated.Īdd the flour and mix until just combined. To make the shortbread dough, start by creaming the butter and sugar together. The warmth of the bowl will slowly soften the butter. Place it upside down over the top of the butter. Fill a large bowl with very hot water and then spill it out.
#SHORTBREAD COOKIE RECIPES HOW TO#
How to soften butter to room temperature.What is the difference between English shortbread and Scottish shortbread?.You can also use the jump to recipe link above to get right to the recipe card. Prick the dough in a random pattern, or create a pretty design.Use the table of contents below to jump to any section of this blog post. Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. 3-ingredient shortbread cookies Cooking15min Ingredients 240 g. If necessary, dribble in up to 1 tablespoon of water to bring the dough together.ĭivide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap. The mixture may seem a little dry at first keep beating until a stiff dough forms. In a medium-sized bowl, beat together the butter, sugar, and extracts, then beat in the flour. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment. Lightly grease two 9" round or 8" square cake pans.
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