The Best Shortbread Recipe Ever

Best Traditional Shortbread Recipe (ever!) • The Fresh …

WebMar 5, 2024 · Beat butter (1 cup) at medium speed with an electric mixer until creamy; gradually add sugar (½ cup), beating well about 2-3 …

Rating: 4.9/5(171)
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
2. Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
3. Turn dough onto a lightly floured surface; knead lightly 8-10 times.
4. Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).

Preview

See Also:

Show details

Melt in Your Mouth Shortbread Cookies The Endless …

WebDec 2, 2021 · Instructions. Preheat your oven to 350 degrees. Position your oven rack in the middle of your oven. Add the flour, butter, powdered …

Rating: 4.7/5(364)
1. Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper.
2. Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. I always set a timer for 10 minutes as it feels like a long time.
3. Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie. Note: if you don’t have 3 cookie sheets wait until you remove the baked cookies from one and it cools completely. Putting the cookie sheets outside in the cold winter weather cools them down very quickly.
4. Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.

Preview

See Also:

Show details

Best and easy shortbread 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 …

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.

Preview

See Also:

Show details