Kat’s Shortbread CookiesPosted: January 5, 2012 | |
I just want to say that I had such a great time hosting our first cookie swap party! And of course to Trish, Erin, Latoya, Leah, Erin, and Suzanne… this party wouldn’t of happen without all your help and hard work into baking all those beautiful cookies! THANK YOU!!
This was my first time making shortbread cookies, and I just cannot believe how simple and easy they are! Plus it only takes as little as three ingredients!!
Since this is such a simple basic recipe, I wanted to jazz them up a little to give it that fun festive touch. A quick way to do that is make jam thumbprint cookies, any favorite jam of your choice will work. I just love the classic appeal of jam cookies! A super easy way to decorate these cookies is to add frosting + sprinkles or simply just dip them in so melted chocolate and coat them in more sprinkles or nuts! So many endless possible ideas!!
Okay, enough with my babbling! Here’s how to make classic shortbread cookies…
KITCHEN TIP: Try cutting the butter into small cubes. It makes mixing the cookies a lot quicker.
KITCHEN TIP: When making the dough, you’ll realize that it’s very fine and crumbly. Don’t worry, just use your hands to help form the dough completely. The warmth from your hands melts the butter, making the dough easier to form.
For classic shortbread cookies…
Bake the cookies at 350°F for about 20 minutes or until the edges and bottom are slightly golden. Transfer to a wire rack and cool. To make frosted or chocolate coated shortbread cookies, be sure that the cookies are cooled completely.
For jam thumbprint cookies…
Bake the cookies for about 20 minutes and the edges and bottom are slightly golden. Transfer to a wire rack and cool.
How simple was that?! That’s shortbread cookies! They were so yummy! These need to be made again, soon! Hehe :)
I actually love them plain, but what’s your favorite way to decorate shortbread cookies? Jam, frosting, chocolate…?
Kat’s Shortbread Cookies
makes approximately 2 dozen cookies
- 1 cup butter, softened
- 1/2+ cup powdered sugar
- 2 cups flour
- 1 teaspoon vanilla extract
- blackberry preserves, vanilla frosting, sprinkles (optional)
- Preheat oven to 350º F.
- In a large bowl, with an electric hand mixer, mix the butter and sugar until just combined. Add in the the vanilla extract.
- Gradually add the flour a little bit at a time. Using the electric hand mixer, mix until the dough starts to form. It will look very crumbly so use hands to combine the dough.
- For jam thumbprint cookies, roll the dough into a ball and push your thumb into the center. Fill a spoonful of jam into the center. Chill for 20 minutes in the fridge.
- For classic shortbread cookies, roll the dough into a ball and flatten with the bottom of a glass cup.
- Bake the cookies for about 20 minutes and the edges and bottom are slightly golden. Transfer to a wire rack and cool.
- For frosted shortbread cookies, let the cookies cool completely. Then frost with the frosting using a butter knife, and top with sprinkles!