Shortbread Cookies
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From the crumbly texture to the rich buttery taste, these surprisingly simple Shortbread Cookies are the perfect accompaniment to a nice cup of tea or a glass of Prosecco. The most challenging part of this five-ingredient recipe is waiting patiently through the chilling time.
So here’s a little cookie history for you. Shortbread cookies or biscuits may actually go date back to the 12th century. A favorite of Mary Queen of Scots, the first Shortbread recipe appeared in Mrs. McLintock’s Recipes for Cookery and Pastry-Work in 1736.
At some point, shortbread cookies makers started using butter instead of a leavening agent, like yeast, in their recipes. And Shortbread cookies, as we know them today, get their iconic crumble from that infusion of butter. Butter was pretty expensive back in the day, and still can be, so Shortbread cookies were typically only made for special occasions like Christmas or New Years. I bet this is probably why they remain a popular holiday treat.
So get that bottle of Prosecco ready, and let’s make some cookies!
tips for making shortbread cookies
Shortbread cookie dough can be made ahead for slice and bake cookies. The full recipe is below, but here are some tips to ensure your Shortbread Cookies turn out perfectly each time.
Sifted flour and powdered sugar are key parts of this recipe’s success. If you don’t have a flour sifter, pour the flour through a mesh strainer and shake into a large mixing bowl to get the lumps out.
To keep your shortbread cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes just before baking.
It’s always best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.
Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.
Shortbread cookies can be stored at room temperature in an airtight container or frozen for up to two months.
useful tool for making shortbread cookies
Shortbread Cookies
Ingredients:
- 2 cups of sifted flour
- ¼ teaspoon baking powder
- 1 cup unsalted butter
- ½ cup sifted powdered sugar
- ½ cup finely chopped walnuts
Instructions:
- In a medium bowl, sift together flour and baking powder and set aside.
- Cream butter and powdered sugar in a large bowl or standing mixer until light and fluffy. Gradually blend in flour mixture.
- Stir in chopped walnuts.
- Divide the dough in half and shape into two large balls. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 2 hours in the refrigerator.
- Preheat oven to 300 degrees and line two baking sheets with parchment paper.
- Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Cut into desired shapes and place on prepared baking sheets about 1 inch apart. Sprinkle with granulated or decorating sugar. To keep cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes.
- Bake for about 20 minutes.
- Cool on baking sheet 2 minutes and then carefully move to a wire cooling rack and allow cookies to fully cool.
Calories
131.02Fat (grams)
9.40Sat. Fat (grams)
4.95Carbs (grams)
10.60Fiber (grams)
0.45Net carbs
10.15Sugar (grams)
2.34Protein (grams)
1.54Sodium (milligrams)
6.42Cholesterol (grams)
20.34