12 Days of Christmas Baking! Day 3: Easy Shortbread

Day 3: Easy Shortbread

Nice cookies, lady

Real Scottish shortbread should be an extremely sturdy, robust, buttery cookie. I admit, the real thing is often too tough for me to enjoy. Some recipes I have found to be labour-intensive. I like this easy version, because the tiny cookies instantly melt in your mouth. Light and delicate, they still pack a buttery punch in the face. Who doesn't enjoy a buttery punch in the face?

Did I mention that they were easy? Easy to make, you naughty minx! Heave all the ingredients into a mixer, and turn that bad boy on for ten minutes. You can do a lot in ten minutes, such as drink two cocktails and subsequently tweet about it.

Pipe the batter onto parchment paper, in a shape that pleases you. I have made moundy swirls, and chunky S-shapes. When the cookies are done, you can carefully dip them in melted chocolate. Trust me, they are addictive!

Easy Shortbread
Adapted from Best of Bridge


Ingredients

1 cup butter
1/2 cup icing sugar
1 1/2 cups all-purpose flour

Method

1. Pre-heat oven to 350°F. 
2. In a stand mixer, cream butter and sugar together until fluffy. 
3. Add flour and stir until thoroughly mixed. Beat on medium high speed for 10 minutes. Mixture will be very pale and very fluffy. 
4. Scrape mixture into a pastry bag fitted with a star tip. Pipe 2" mounds onto parchment paper about 2" apart. 
5. Bake for 10-12 minutes, or until bottoms start to turn golden brown. Cool slightly in pan, then transfer to a wire rack to cool completely. 
6. Drizzle cooled cookies with melted chocolate for an option. 

Makes about 3 dozen cookies.