![]() ![]() Vanilla extract (optional, but not crucial).Whipped Shortbread Cookie Recipe Ingredients Not only does this recipe go MUCH FASTER employing the energy of a stand mixer, but also because the stand mixer is easier able to cut through the dough mixture once the flour has been added. If you own a stand mixer, be sure to use it for this method. Use a small cookie scoop to ensure the dough balls you will roll between your palms are of similar size.īy ‘whipping’ butter and sugar, we are whipping air into the cookies to make them lighter and more texturally pleasing. With only four ingredients, they require little focus, but pay out BIG TIME in terms of tasty!Ĭrudely assembled and adorned with only candy sprinkles, this is a sweet and crumbly-textured all butter shortbread. If you’re holiday baking is underway or about to begin, you’ll want to include these perfectly little imperfectly shaped Whipped Shortbread Cookies to your short list. ![]() Optional: Dip the baked cookies halfway into melted chocolate for a fancier looking treat.All images and text ©Jenny DeRemer for Not Entirely Average, LLC Buttery Whipped Shortbread Cookies 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. The hot bowl method - Place the butter on a plate.It shouldn't be melty - just soft so that you can easily press a finger into it. ![]() The counter method - You can set the butter on your counter and leave it for an hour or two.Other shortbread styles incorporate leavening like baking powder and baking soda, making them crisp instead of crumbly like a traditional Scottish shortbread. Scottish shortbread cookies are made simply with sugar, butter, and flour. What is the difference between English shortbread and Scottish shortbread? Yes - three! You'll just need sugar, butter, and flour. The beauty of a Scottish shortbread cookie recipe is that it requires only three ingredients. If you've never tried traditional Scottish shortbread cookies before, you are really in for a treat with this recipe. SHORTBREAD COOKIE RECIPES HOW TO
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