Since I used a shortbread base for the Samoas and Peanut Butter Patties, I thought I'd share with you how I bake just plain shortbread. There's something so comforting about these cookies. They're sweet and flaky and buttery rich. Eating a homemade shortbread cookie reminds me of snow days and Christmas Eve.
The best part is how super easy they are to make!
I promise.
If you've never made a cookie before, these are the perfect starter cookie. I can't wait until my girls are old enough so I can teach them how to make these.
I hope you love them as much as I do.
Shortbread Cookies
1 cup butter, softened
2 cups flour
1/2 cup confectioners sugar
1/4 tsp salt
1 egg whisked with 1 tsp cool water
Sift together flour, sugar and salt.
Cream butter until smooth. Add flour mixture until just combined.
You can bake this one of two ways:
Version #1: Press dough into an 8x8" pan. Using a fork, pierce the dough all over. Brush with egg wash. Bake at 325 degrees for 25 minutes. While still warm, cut dough into squares. Allow to cool for about 10-15 minutes in the pan and then transfer to a wire rack to cool completely.
Version #2: After the dough is formed, knead it lightly and form into a ball. Wrap in plastic wrap and flatten into a disk. Refrigerate for 30 minutes.
Preheat oven to 325 degrees. Roll dough out on a lightly floured surface until 1/4" thick. Cut out cookies in desired shapes and place on a parchment lined baking sheet. Brush with egg wash. Bake for 20-25 minutes or until edges are lightly browned. Rotate the cookie sheets halfway through baking time. Transfer to a wire rack to cool.
Enjoy!
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