Shortbread Cookies – Only for the holidays?

shortbread1I don’t know why these are only made at holidays, because they’re probably my favorite. Well, within the top three of my favorite cookies at any rate. Many an eon ago, I bought two very pretty ceramic shortbread pans, and never, ever used them, because other people have always been the ones to make the yummy shortbread so why would I bother?

I tried my mother’s recipe, and it didn’t work out so well. They taste amazing, but they crumbled so much you can barely get them from the pan to your mouth. Then I tried the recipe off the box, and they turned out perfect!

I made one plain batch and one chocolate batch. I like the plain better, but they’re both good, and simple with so few ingredients.

I use my Ninja food processor with the dough blades instead of kneading, because it’s oh so much simpler. Please enjoy!

Oh, these can be made exactly the same, and then rolled out a little more than 1/4″ thick on a cookie sheet, then cut into rectangles or squares before they cool. Or, my mother said, you can roll them out and use a cookie cutter to make shapes. Any way you do it, ENJOY!

shortbread2

Ceramic shortbread pan

Classic Shortbread

  • 1/2 cup butter – room temperature
  • 1/3 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 cup flour – unsifted
  1. Either throw everything together in a food processor with a dough hook or dough blade and mix until smooth or… Cream butter until light. Cream in the sugar, then vanilla. Work in the flour. Knead the dough on an un-floured board until smooth.
  2. Roll out or press into pan.
  3. Bake at 325 degrees for 25-35 minutes, or until very lightly browned around the edges.

Let cool about 10 minutes then cut with very sharp knife. If using a pan of any kind, turn out onto wooden cutting board before cutting.

Chocolate Shortbread

  • 1/2 cup butter – room temperature
  • 1-1/2 Tblsp cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup flour – unsifted
  1. Either throw everything together in a food processor with a dough hook or dough blade and mix until smooth or… Cream butter until light. Cream in the sugar, then cocoa and vanilla. Work in the flour. Knead the dough on an un-floured board until smooth.
  2. Roll out or press into pan.
  3. Bake at 325 degrees for 25-35 minutes, or until very lightly browned around the edges.
  4. Let cool about 10 minutes then cut with very sharp knife. If using a pan of any kind, turn out onto wooden cutting board before cutting.
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