Shortbread Cookies

A Merry Christmas to all my dear readers and Happy Holidays!
eggless-shortbread-cookies

Shortbread cookies are a ubiquitous part of the Christmas cookie platter. A traditional, classic Christmas cookie recipe that is one of the simplest and best cookie I made this Christmas. I adapted this recipe from Joy of Baking website. The shortbread cookies were not too sweet, had a buttery aftertaste and absolutely melt in the mouth.

eggless-short-bread-cookies

For soft cookies, roll them slightly thicker. For a crisp cookie, roll them thin and lower the baking temperature. Well, there are endless possibilities/flavors you can work around the basic shortbread cookie. You can flavor the shortbread cookies with lemon zest, vanilla, saffron, cardamom, cinnamon, nutmeg, cloves or herbs like rosemary. Nehal loves shortbread cookies that are dunked in chocolate and I like them plain with my evening cup of masala chai.

Shortbread Cookies

  Prepare time:
 Cook:
 Serves: 20

 Main Ingredients:

  •  butter
  •   flour

 Ingredients

  •   All purpose flour : 1 1/2 cups (260 gms maida)
  •   Cornflour : 1/2 cup
  •   Salt : 1/4 tsp
  •   Butter : 1 cup/226 gms/2 sticks (unsalted butter and at room temperature)
  •   Powdered sugar : 1/2 cup (60 gms)
  •   Vanilla extract : 1 tsp
  •   For Chocolate Dipped Short breads
  •   Semi sweet chocolate : 6 ounces/180 gms/3/4 cup (finely chopped)

Method for making Shortbread Cookies

Preheat oven at 350 degrees F (177 degrees C) with the rack in the middle of the oven. Grease and line a baking sheet with parchment paper.
In a bowl mix the flour and cornflour with salt and keep aside.
Cream the butter until smooth and creamy. Add the sugar and beat until smooth, approx 2 mts. Add vanilla extract and mix. Add the flour to the butter mixture and mix to form a soft dough.
Wrap the dough in plastic wrap and chill the dough for an hour or until firm on touch.
On a lightly floured surface roll out the dough into 1/4 inch thick circle. Using a lightly floured cookie cutter of your choice shape the dough. Place the shaped out dough on the prepared baking sheet and place in the refrigerator for 10-15 mts so that it will firm up the dough and the cookies will maintain their shape when baked.
Bake for 8-10 minutes or until cookies are very lightly browned. Cool on a wire rack.

Tips

  •   You can coat the cookies with tempered chocolate. Just melt chocolate over double boiler and dip the corners of the cookies in the melted chocolate and place on parchment paper. Refrigerate for a few minutes and serve.

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Published:

Shortbread cookies are traditional, classic Christmas cookie recipe. One of the simplest and best cookie recipe I made this holiday season.

29 thoughts on “Shortbread Cookies

    1. You can use 2 cups flour instead of 1 1/2 cups flour+1/2 cup cornflour. Adding cornflour yields a delicate and fragile cookie.

  1. Dear Sailu:
    Wish you and your family a very Happy New year! I am an ardent follower of your recipes for over 5 years and every recipe tried has been a true gastronomical delight! Kudos to you and ayour hard work and dedication. Far away in Florida you are fondly thought of.
    Best wishes
    Priya

  2. Hi Sailaja Ma’m. I wanted to know what kind of oven do u use for baking cakes and cookies ,
    an electric oven , an OTG or a Convection Microwave?…I love baking and want to know which oven is best suited for baking cakes and cookies.

  3. Hi Sailaja Ma’m. I wanted to know what kind of oven do u use for baking cakes and cookies ,
    an electric oven , an OTG or a Convection Microwave?…I love baking and want to know which oven is best suited for baking cakes and cookies.

  4. Hi Sailu,

    hope all is Ok w/ you. Been ages since you wrote a new recipe. Take care and thanks for making good cooks out of us.

  5. hi sailu,

    i tried ur receipe and it took more than 20 mins to brown and the cookies started to expand when it was baking in the oven.Taste was good,it was more like nan khatai.thanks.

  6. I need to maken250 cookies for an event .. What would be the shelf life of these cookies as I can’t make all of them on one single day

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