Shortbread Cookies Recipe
November 27th, 2007 | Baking Recipes | 31 Comments
One thing I resolved to do better is learning how to bake, so when I was home this past trip, I managed to pick up a ton of baking essentials: cookie cutters, scale, baking thermometer, cake tester, scraping spoons, etc. (Things are a lot cheaper in Malaysia despite the weak dollars!).
Last weekend, I unwrapped all my shiny new baking gear and put them to good use. I made some shortbread cookies. I am always green with envy when I see blogs graced with adorable and beautiful cookie pictures such as this, this, and this–the ribbon, the composition of the pictures, and those little cookies that you just wanted to scratch from the monitor and pop them in your mouth–so I decided to dress up my blog with some eye-candy pictures, too…
Not too shabby, huh?
My recipe is adapted from Joy of Cooking. It’s really simple to follow and almost fail-proof (that’s always a big plus). I really like the shortbread cookies. They are simply delicious.
Ingredients:
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vegetable shortening
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Method:
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer, cream the butter until smooth (about 1 minute). Add the sugar and vegetable shortening and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 – 10 minutes, or until cookies are lightly brown. Cool on rack.
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I love this picture soooo muchhhhh
very nice! I like the red tray too!
I am surprised to see you baking. The red looks festive.
Lovely shortbreads…wouldn’t mind them any day…if only the scales would tell another story :-)
great shortbread, and great pics. Shortbread was the first thing I learnt to make at school – yes I had cookery classes at school! and needlework – mine was the grubiest sewing!!
These look so good. These type of cookies are my favorite!!!
Just out of curiosity….Do you know where I can purchase good quality foods online? I am now trying to order from online stores only because of various reasons…….can you help me with any suggestions??????
There is only one place, out of all that I have tried that really stood out for true quailty, and that is Celebrityfoods.
If you can help me grow my list of quality services or stores, where I can buy my food, I would greatly appreciate it.
Thank you!
The cookies look so yummylicious! I had great success with your Kung Pao chicken, thanks for dropping by my blog.
I’m a big fan of shortbread – I love the Walker’s shortbreads – so sinful, but worth it!
I like to add a little lemon zest to the dough also for a citrus aroma.
Yummy…feels like Christmas already!
Nice cookies! Always eggless cookies using butter should be refrigerated before baking! I prefer eggless ones! picture is good! :)
Easy one..will try for sure.
Gorgeous! And they look might tasty too :)
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The cookies look delicious and your photo is really beautiful!
The photo is wonderful! Truly a bit of candy-super-model for your site :) And I’m sure it was delicious too! Can’t wait to see what else you whip up with all the baking stuff you bought!
Oh lovely cookies to have with tea!
I think your doing great in your baking.
looks gr8….thanx 4 sharing…
What a beautiful pic that is!!!!
Yummy! I have “started” to bake “more” now. With a 3 yr boy, I find bribery (with cookies) works best!!! LOL!!!
And you’ve done a great job – both in making the cookies and dressing up your blog.
The background for the pics makes it even more festive especially since we’re accustomed to seeing your signature white backgrounds. Great job!
Nice photo! I want to try making shortbread cookies this holiday season.
You are really talented!!
Such nice cookies and presentation is just simply impressive:D
u did manage to get that mesmerizing cookie picture !!! they look scrumptious and definitely make one want to pull them out of the screen :)
oooh yum! i baked too last weekend and bought some shiny new pans. thats half the fun dont you think!?
What do you mean ‘not too shabby’? They look delightfully scrumptious!
christmas is ringing! what lovely shortbread. I was thinking of making these for my friends too but… decided on other cookies instead. Baking is very addictive! hehe..
Your cookies look wonderful! Very dainty!
Cheers,
Rosa
Love shortbreads.. n pic looks very delicious! gold star for you!
looks delecious
there’s vegetable shortening in the ingredients, but you never specify when to add it.
I love shortbread cookies. You made me want to try your shortbread cookies recipe.
Is there anything that I can use instead of vegetable shortening because i can’t find any here in Yunnan, China. Can I use oil instead?