
Shortbread cookies are a timeless treat, celebrated for their buttery flavor and crisp texture. This simple recipe yields perfectly tender and melt-in-your-mouth shortbread cookies, ideal for any occasion.
Ingredients
- Butter: 115 grams (1/2 cup), softened
- Granulated Sugar: 50 grams (1/4 cup)
- All-Purpose Flour: 190 grams (1 1/2 cups)
- Cornstarch: 30 grams (1/4 cup)
- Salt: 1 gram (1/4 teaspoon)
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the Cookies: Roll the dough into 2.5 cm (1-inch) balls and place them about 5 cm (2 inches) apart on the prepared baking sheet. Alternatively, you can roll out the dough to about 0.5 cm (1/4 inch) thickness and cut into desired shapes.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (per cookie):
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 1g
Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.
Tips & Tricks
- Room Temperature Ingredients: Ensure that your butter is at room temperature for easier mixing and a smoother dough.
- Measuring Flour: To avoid dense cookies, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Avoid Overmixing: Once the dry ingredients are added, mix the dough until just combined to maintain a tender cookie texture.
- Baking Time: For softer cookies, bake until the edges are lightly golden. They will continue to set as they cool.
- Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
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