shortbread dough, waiting to be cut
Similar to sugar cookies, shortbread cookies create the most ideal non-sticky dough base with which you can use all different shaped cutters. My baking class was restricted to adults so we were obviously only offered simple round cookie cutters. However, create a family shortbread baking activity at home and you can have a ton of fun with the cutters. My son would opt for race cars and Harry Potter cutters and my daughter would opt for musical notes, peaces signs, etc.. Either way, they’d have a blast.
cutting out the shortbread cookies
finished cookies – perfectly delicate, crisp and buttery
Let’s face it, wouldn’t you feel that much better arriving anywhere with a homemade gift rather than something that looks like it was just effortlessly picked up from the store on the way to the party? 90% of the time, I had been that guest. I would arrive with the random generic bottle of wine or the non-descript serving dish.
Ingredients:
- 1/2 pound best unsalted butter (grade AA or better)
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
Instructions:
- Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5-10 minutes until the mixture is very light and whitened.
- Reduce machine to low speed and add in flou until absorbed. Don’t beat too long or the dough will toughen.
- Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with the hands, then roll over once or twice very gently with a rolling pin until the dough is approximately 1/2 inch thick.
- Cut the dough with cutters (fun ones) and carefully transfer the cut ones to a paper-lined jelly roll pan.
- Bake the shortbread at 325 degrees about 15 minutes until it is VERY lightly colored. Cool on a rack.
source
