Shortbread Cookies
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These are the best Scottish shortbread cookies handed down through my family. Crumbly, sweet and buttery. Perfect.
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours. SHORTBREAD COOKIES
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours. SHORTBREAD COOKIES
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours. SHORTBREAD COOKIES
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours. SHORTBREAD COOKIES
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours. SHORTBREAD COOKIES
Keep all the trimmings of the dough, chill and re-roll later to make a few more cookies.
3 cups all purpose flour
1/2 cup rice flour
1/2 tsp salt
1 cup granulated sugar
2 cups softened butter
Preheat oven to 300 F. Sift together flours and salt. Cream butter and sugar by hand or with an electric mixer until well combined. Slowly mix in flours with a wooden spoon. The dough should be pliable and firm but not crumbly.
Divide into half and roll out each half into about ½ -inch thickness. With a floured 2-inch cookie cutter, cut out rounds of cookies. Prick each cookie all over.
Place on ungreased cookie sheets and bake for about 25 minutes or until creamy coloured but not brown. If you like a crisper cookie rather than a softer one, bake 5 minutes longer. If you want thicker cookies they will take longer to bake.
Cool 2 minutes on sheet then remove to wire rack. Sift all over with granulated sugar, if desired.
Makes about 30 cookies
Variations;
Chocolate Shortbread. Chop about 1 cup chocolate into small chunks and combine with flours.
Ginger Shortbread - dice about 1 cup (more if you like a stronger ginger flavour) crystallised ginger and add into flour.
Candied Peel Shortbread. Add 1 cup moist candy peel into flours.
Dried Cranberry Shortbread. Add 1 cup dried cranberries into flours.