![]() ![]() ![]() Not only does it bring an abundance of rich flavor but it gives them their distinctive crumbly and slightly flaky texture. A lot of the best foods start out with a generous dose of butter. Here it’s just all that butter that does the trick in this Scottish style shortbread. They are delicious classic on their own but they are also very easy to customize (see variations ideas below). These are such a simple, humble cookie with rich and tempting flavor. Shortbread – The Perfect Christmas Cookie Looking to make those pretty swirly shaped cookies? Also try my butter cookies recipe. They’re made with only FIVE ingredients and optional (but highly recommended) chocolate! Remove from the oven and transfer cookies to a wire rack to cool completely before decorating.An easy Shortbread Cookies recipe! It’s a deliciously buttery, lightly sweet, nicely crisp, yet perfectly tender cookie.(Cookies this thick may not color much at all.) Bake about 15 minutes, until very lightly golden.Transfer cookies to a cookie sheet lined with parchment and chill in the fridge for 15 minutes to help them retain their shape in the oven.You can re-roll any scraps and use them to make a few more cookies. Dust work surface and rolling pin with flour and gently roll dough into a ¼-inch thick circle(-ish).Don't overmix, or the cookies will be less tender. I like to mix the last little bit with my hands. Add the flour and stir in gently with a spatula or wooden spoon until incorporated.Add the vanilla extract and beat to incorporate. Beat on medium speed until lightened in color and fluffy. Cut the butter into small pieces and place it in a large bowl (or the bowl of a stand mixer) with the sugar.Preheat oven to 325☏ with a rack in the center.It's the Britishest thing ever, and it's very sweet. You'll find more detail in the post about Biscuiteers Royal Icing.īut first, I insist you watch this cookie video from Biscuiteers' Instagram feed. The snowflakes simply used the thicker royal icing. In the cookies above, the ornaments (shut up, you knew they were ornaments) used line and flood. Using one batch of royal icing, part of which you'll thin slightly more than the rest, you'll draw a line around the outside of each cookie and then flood the thinner icing inside the line to create a smooth surface. The line and flood method is exactly what it sounds like. I know they don't look positively professional, but I like that they're pretty and yet obviously homemade. I even made them again the following week. I'm pretty impatient and miz at this sort of thing, but I made those cookies up there for the very first time for our school's teacher cookie swap back in 2015, and I survived to photograph them. When completely cooled, cookies are ready to decorate with royal icing.Ĭookie decorating with the line and flood methodīasic cookie decorating can be easy, I promise.Cut out shapes with festive cutters, place on a parchment-lined baking sheet, and bake for about 15 minutes, until cooked through.You don't need to do that for a single batch. (Note: in the video, I made a double batch of dough, so I divided it in half before rolling. I like to use my hands for the last bit of mixing. Add the flour and mix in with a wooden spoon or sturdy rubber spatula until just incorporated. Beat the butter and sugar together until creamy, and then beat in the vanilla.I've since updated the post for clarity, but the recipe remains the same. I first published this recipe here back in 2015. But making pleasing decorations is 100% achievable and really fun, especially when you do it with family and friends. Making exquisite decorations is very hard, and I definitely don't have the skills or the patience for it. Once upon a time, this used to mean I would shy away from cookie recipes that require rolling pins and icing technique.īut then, while we were living in London, I accompanied our older kid to a friend's birthday party at Biscuiteers, where seven-year-olds made beautiful, genuinely delicious cookies using the line and flood technique. I mean I'm looking for a very high ratio of cookie fabulousness to time, effort and skill level required. When it comes to holiday baking, I'm all about the ratios - and I don't mean ingredient ratios. With just a very few common ingredients and the fortitude to quit mixing while you're ahead, it's easy to make these simple cookies great. As classic cookies go, there's not much better than buttery, tender, not-too-sweet shortbread. ![]()
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