These Scottish originated cookies are rich and tender, and could be dipped in chocolate making it more delicious. They are simple to make with minimum ingredients and their flavour lies mainly on the quality of those ingredients.
- 2 ( 260 gms) cups all purpose flour
- 1/4 teaspoon salt
- 1 (220 gms) cup unsalted butter, at room temperature
- 1/2 (60 gms) cup confectioners sugar*
- 1 teaspoon pure vanilla extract
*Confectioners or icing sugar, is the sugar in its finest form.
- Preheat the oven to 180 degree C ( 356 degree F)
- Place the rack in the middle of the oven.
- Line 2 baking trays with parchment paper.
- Sift the flour and salt to get them mixed well.
- Place the butter in the bowl of your electric mixer ( or use your hand mixer) and beat until light and fluffy.
- Add the sugar and beat until creamy. This will take nearly 4 to 5 minutes on medium speed.
- Add the pure vanilla extract and beat until combined.
- Add the flour mixture and beat until just combined. Do NOT overbeat.
- Flour a surface and place the dough on the surface.
- Roll the dough to 1/4 inch thickness and cut out the cookies into desired shapes using cookie cutters.
- Place the cut cookies in the prepared baking sheets and bake for around 10 to 12 minutes, until the sides start to brown.
- Remove from oven and cool on a wire rack.
The cookies are done without the chocolate dipping. If you prefer chocolate dipped shortbread cookies, go ahead.
- 1 1/2 cups bitter sweet chocolate, chopped
- Place the chopped chocolate in a heat proof bowl and place the bowl over a saucepan of simmering water.
- Stir until the chocolate is melted completely.
- You could as well melt the chocolate in microwave, in high power for 30 seconds. Take it out and stir well to check if its melted fully, else microwave again for 30 more seconds and stir it well.
- Take the cookies, one at a time and dip them partially in the melted chocolate and place in parchment paper.
- Refrigirate the choco-dipped cookies in refrigerator until the chocolate sets.
Shortbread cookies can be kept in airtight containers in room temperature for 3 to 4 days, and refrigirated for almost a week.
Adapted from: Joy of Baking