Wednesday, 2 December 2009

Shortbread Cookies

Updated: December 16, 2016

Shortbreads are one of my favourite cookies.  I don't have much of a sweet tooth but these wee cookies, with their 'melt-in-your-mouth goodness' hit the spot.

For those of you who like a little more sweetness in your cookies, like 13 year old Missy Moo, you can dip half of your shortbread cookie into melted chocolate chips and sprinkle with, well ... sprinkles!  It jazzes them up for the holidays.

These cookies are a staple for our family at Christmas.  I usually have to bake two batches - one for our immediate family of five and another batch right before Christmas to share with extended family.  No one ever said the Baking Bookworm household had any self control when it comes to cookies.


Yield: 3 dozen

1/2 lb butter (3 sticks)      ** no substitutes - I use salted butter**
1/2 cup icing sugar
2 cups (less 2 tbsp) flour
2 tbsp cornstarch

Optional garnish:
1/2 cup chocolate chips (white or semi-sweet)
Colourful sprinkles

Cream butter and gradually add icing sugar. Blend in dry ingredients. Chill dough for approximately 1 hour. Preheat oven to 350F. Form into a log and slice 1/3" thickness OR roll out and use cookie cutters. Add sprinkles, if desired.  Bake for 15-20 minutes. Cool on rack.

Optional Chocolate GarnishIn a double boiler, melt the chocolate chips until smooth.  Place a nickel sized dollop of the melted chocolate onto one half of each cookie and, with the back of the spoon spread it over one half (or dip half of each cookie into the melted chocolate and let extra chocolate drip off). Add sprinkles or other edible decorations immediately.  Seal in an airtight container and enjoy within three days.

Source: My Mom

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