Dec 10

Dec 10 Shortbread Cookies

Shortbread cookies are best dipped in chocolate . . . . or caramel . . . . or marshmallow cream . . . . even better, combine all three.

They’re also a fabulous menu addition to chocolate fondue. Yum.

There are two ways to make this recipe: (1) with a food processor, and (2) without a food processor. We walk you through step-by-step for both below.

Shortbread Cookies

Method 1: Food Processor

Combine in the bowl of the food processor:

2 cups flour

1/2 cup powdered sugar

1/4 cup cornstarch

Cover with lid and pulse 5 times to sift, then add:

1 cup (2 squares) butter

Cover with lid and process until well combined, about 1 minute. Dough will initially be shaggy and then accumulate into one mass, indicating it is ready.

Remove from food processor and roll out, instructions below.

Method 2: NO Food Processor

Combine in a large mixing bowl:

1/2 cup powdered sugar

1/4 cup cornstarch

Sift together, then cut in:

1 cup (2 squares) butter

Stir in:

1 cup flour

Continue mixing while adding:

1 cup flour, in 1/4 cup increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer.

Remove from bowl and roll out, instructions below.

How to roll out shortbread cookies:

Tear off two sheets of plastic wrap, about 12” long
Set one sheet on countertop, place dough on plastic and top with other sheet
Using a rolling pin, roll the dough (between two sheets of plastic) until it is ~1/4” to 3/8” thick
Remove top plastic sheet
Using cookie cutters or a sharp knife, cut desired shapes
Transfer to a baking sheet
- Tip: lift from underneath the plastic wrap and peel the plastic wrap from the shortbread dough for a clean transfer

Bake at 325F for 10-15 minutes or until lightly golden brown.

Brenda’s tips:

Carla introduced Brenda to this recipe, and taught her the best way to enjoy is with melted milk chocolate
- Carla is one of the best people Brenda met in college
Carla’s tip: Lightly golden brown = perfect caramelization = best flavor
Serving size: makes one batch of cookies, final number depends on individual cookie sizes
Brenda loves to serve these cookies with her Salted Caramel Sauce