Shortbread cookies are a timeless classic in the world of baking. With their buttery, melt-in-your-mouth texture, they have been a favorite treat for centuries. This article delves into the art of making perfect shortbread cookies, exploring everything from ingredients and techniques to the rich history and cultural significance of these delightful cookies.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Powdered sugar | 1/2 cup |
| All-purpose flour | 2 cups |
| Salt | 1/4 teaspoon |
| Pure vanilla extract | 1 teaspoon |
Instructions:
1. Preheat the Oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Prepare the Butter
Place 1 cup (2 sticks) of softened unsalted butter in a bowl. Use a spatula to smooth it out until it’s creamy.
3. Add Sugar
Add 1/2 cup of powdered sugar to the butter. Mix until the sugar and butter are fully combined and the mixture is light and fluffy.
4. Combine Flour and Salt
Sift 2 cups of all-purpose flour and 1/4 teaspoon of salt together. Gradually add this to the butter mixture, folding gently to combine.
5. Add Vanilla
Mix in 1 teaspoon of pure vanilla extract until a cohesive dough forms.
6. Chill the Dough
Wrap the dough in cling film and refrigerate for about 30 minutes.
7. Roll Out the Dough
Roll out the chilled dough on a floured surface to about 1/4 inch thickness.
8. Cut Shapes
Use a cookie cutter to cut the dough into your desired shapes.
9. Arrange on Baking Sheet
Place the cutout cookies on the parchment-lined baking sheet, leaving space between them.
10. Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
11. Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Optional: Dust with Sugar
Once cooled, you can optionally dust the cookies with powdered sugar for an extra touch of sweetness.