Old Fashioned Shortbread Cookie Recipe

How to make the BEST Classic Shortbread Cookies (5 …

WEBDec 8, 2023 · Poke the tops of the shortbread cookies with a fork two to three times. This will help steam escape so that the cookies can bake …

Rating: 4.6/5(28)

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2 Ingredient Healthy Shortbread Cookies (No Butter, …

WEBDec 15, 2020 · Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch …

Rating: 5/5(5)
1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
3. Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
4. Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

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Shortbread Cookie Recipe (Easy Recipe from Scotland)

WEBJan 23, 2014 · Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from …

Rating: 4.8/5
1. Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
2. Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
3. FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
4. ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.

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