Short bread cookies are quick and easy to make. They also make very tasty treats for any day. These short bread cookies can be made in several different flavors, in accordance with your individual taste. A batch of short bread cookies is a wonderful addition to a Sunday afternoon dessert.
Whipped Short Bread Cookies Recipe
Tools and Materials
- Electric Mixer
Ingredients
- 1 pound butter
- 1/2 cup cornstarch
- 1 cup powdered sugar
- 3 cups flour
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees
- Use an electric mixer to cream the butter and sugar until it is light and fluffy.
- Add the vanilla
- Gradually add the cornstarch and then gradually add the flour.
- Whip the mixture until it becomes creamy.
- Drop on a cookie sheet by spoonfuls
- Bake for 15 to 20 minutes
Chocolate Shortbread Cookie Recipe
Ingredients
- 12 ounces chilled unsalted butter
- 1 cup confectioners sugar
- 1 teaspoon coffee extract
- 2 cups flour
- 1 cup unsweetened cocoa
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325 degrees
- Cut the butter into small pieces
- Add the butter and the confectioner’s sugar into a bowl
- Cream the sugar and butter until light by quickly using your fingertips
- Add the coffee extract and blend well
- Stir the cocoa, salt, and flour
- Add the extract and blend well
- Use fingertips to blend together the mixture until it holds together
- Form the dough into a ball. Knead the dough on a smooth surface for 1 to 2 minutes using the heel of your hand.
- Continue kneading until the butter is well blended and the dough is perfectly smooth.
- Form tablespoon size balls.
- Place balls on ungreased cookie sheet.
- Flatten cookies to 1/2 inch thickness using back of glass or fork.
- Bake for 20 to 25 minutes in the 325 degrees preheated oven.
- Transfer the cookies to cool on a wire rack.
- Makes four dozen shortbread cookies.
Lemon Short Bread Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup confectioners sugar
- 1 cups flour
- 1 tablespoons grated lemon zest
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees
- Cream the butter and sugar together until it becomes light and fluffy.
- Sift the flour into the butter
- Add the lemon zest and the lemon extract
- Blend until smooth
- Press the dough with lightly floured fingers into an 8-inch square on an ungreased cookie sheet
- Using the back of a knife, smooth the top and score into 2 inch squares.
- Bake the cookies for approximately 20 minutes or until lightly golden.
- Cool on the cookie sheet for 10 minutes.
- Cut into 2 inch pieces and continue to cool on a wire rack.
Makes 16 cookies
Tips
- Add 1 cup of chopped unblanched almonds to the dough to give the shortbread cookies some crunch or for additional taste.
Enjoy!
