Pro Tips for making Shortbread Cookies
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut. If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst. Liven these up with your favorite toasted nuts and spices for extra crunch and flavor. The dots on the bottom can be in any pattern you’s like so have fun trying different things out and by all means get the kids to help it you have little ones around.
How do you know when shortbread is cooked?
The cookies will JUST be starting to change color on the BOTTOM when ready to take out of the oven. If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.
How to make shortbread cookies
Cream the room temperature butter.
Add powdered sugar and while mixing on low.
Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.
Transfer dough onto a floured surface and shape into a rectangular prism (brick shape). Wrap in plastic and chill until firm.
Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.
Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min. If you’ve tried this shortbread cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
