Shortbread Cookies. We Have Almost Everything On eBay. At King Arthur Baking Company, We Believe In Sharing The Power, Craft And Joy Of Baking. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.

This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. You can cook Shortbread Cookies using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Shortbread Cookies

You need 120 grams of Unsalted butter.
You need 80 grams of Granulated sugar (or powdered sugar).
You need 200 grams of Cake flour.
Prepare 1 tbsp of ☆ Milk (or water).
You need 1/4 tsp of ☆Vanilla essence.
You need of For the coating (optional).
You need 1 of Granulated sugar.
It's 1 of Water.

I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy. Butterscotch Shortbread Shortbread cookies aren't just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they're the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you'll be snacking on them ALL day long!

Shortbread Cookies step by step

Preparations: Bring the butter to room temperature. Line a baking sheet with parchment paper and preheat the oven to 180° (350°F)..
Put the butter in a bowl and knead with a fork. Once softened, beat with an electric mixer until creamy..
Add the granulated sugar to Step 2 and mix well with an electric mixer. Add ☆ and cream well..
Sprinkle the cake flour into Step 3 and fold well with a rubber spatula It's okay if it there are some flour streaks..
Put Step 4 into a large Ziploc bag (about 27 cm wide) and form into a log. Let chill in the refrigerator for 1 hour until hardened..
Sprinkle the dough from Step 5 lightly with water and roll with sugar in a shallow pan to coat the surface. If it's a bit of a pain, you can just scatter the sugar on top..
Slice the dough from Step 6 into 8 mm thick slices. Arrange on the baking sheet with some space between each and bake in an oven for 15 minutes. That was easy, wasn't it?.
Once baked, let cool. They're crispy and delicious! Bake until they look like the ones shown in the picture..
You can use a microwave to soften the butter in Step 2, but be sure not to let it melt to a liquid!! (I heat it at 900 W for about 15 seconds)..
These cookies were prepared as written in Step 6. The edges are well-coated in sugar..
These are with dried raspberries! This is what they look like before baking, but they were delicious!.
I tried baking them in a different shape! They're quite bigger than the round type!.

Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. These cookies are called Shortbread because the term "short" is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for short crust pastries used in things like Quiche and Pecan Pie. These were so easy to make and yet turned out fabulous. It's great when such simple ingredients come together to create something so delicious!