Shortbread Cookies | Almanac.com

Bake homemade shortbread cookies with rich, buttery flavor and a delicate, crumbly texture. A classic treat for holiday cookie trays or an afternoon tea.

Rezept

Cookies and Bars

Zutaten:

3 cups sifted flour (plain/all-purpose flour)
1/2 cup rice flour
1/2 pound salted butter, softened
6 tablespoons sugar (castor or superfine)
pinch of salt if using unsalted butter

Arbeitsschritte:

Set oven to 400°F. Cover a rimmed cookie sheet with parchment paper. Sift the flours together and add salt if you're using unsalted butter.
Ideally, sift the dry ingredients a couple times.
Cream the butter and sugar together with a wooden spoon.
Add the sifted ingredients and mix by hand until you have a soft dough.
Be careful not to knead and overhandle or the shortbread won't have as delicate a taste.Shape into medium-thick, round cakes the size of a saucer, place on cookie sheets, prick with a fork, and flute the edges.Or, press into a large circle about 8 to 10 inches across and about 3/4 inch thick.
Mark out 16 'slices' with a knife (just don't cut all the way through) and put this on the cookie sheets.
Or you can use any round cake pan.
Prick dough with a fork and flute the edges with your thumb and forefinger.Or, instead of a large circle, you can press the dough into squares and smaller circles the size of a saucer.Bake for 30 minutes until golden brown.
Let cool completely on a wire rack. Store in an air-tight cookie tin or container.