Day 3: Easy Shortbread
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| 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
- Pre-heat oven to 350°F.
- In a stand mixer, cream butter and sugar together until fluffy.
- Add flour and stir until thoroughly mixed. Beat on medium high speed for 10 minutes. Mixture will be very pale and very fluffy.
- Scrape mixture into a pastry bag fitted with a star tip. Pipe 2" mounds onto parchment paper about 2" apart.
- 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.
- Drizzle cooled cookies with melted chocolate for an option.
Makes about 3 dozen cookies.
