Sunday, November 21, 2010

Shortbread Cookies

This was another of the saved baking recipes I had got from Joy of Baking. The shape and color had me bowled over and I had to try these. Especially for the newly bought, still unused heart shaped cookie cutter! Followed the recipe almost as is, though I didn’t follow the measurements exactly. The outcome was good, and was well received. This is sure to be a keeper, especially with the variations in texture that can be made.
Here’s how to make them....

Shortbread Cookies

Preparation time : 15 min + resting time
Cooking time : 15 min
Makes : ~20

All purpose Flour (maida) - 2 cups
Unsalted butter - 1 cup, in room temperature
Powdered Sugar - ½ cup
Vanilla extract - 1 tsp
Salt - a small pinch - ¼ tsp

• In a bowl mix flour and salt well
• In another bowl, beat butter till creamy for about a minute or two
• Mix in sugar and continue to beat till fluffy for another few minutes
• Add vanilla extract and mix thoroughly
• Fold in the flour and mix to combine. Do not knead.
• Flatten the dough, wrap it in a sheet and place it in refrigerator for 30 min
• After half an hour, remove from refrigerator, and flatten it using a rolling pin and cut out desired shapes.
• Place these on a greased tray, till all the dough is used up
• Place it in the refrigerator for 10 more minutes to firm up, so that the cookies retain the shape when baking
• Preheat the oven at 180 ÂșC and bake for 15 minutes. Check after about 10 minutes and adjust the time, not to over bake or under bake. A slight golden at the edges should be enough
• Let the cookies stand on the baking sheet till cool enough, else they crumble when tried to lift when hot
• Allow it to cool completely and then store away the rest in a tight container

Tips n Tricks:
• I found the dough too brittle to roll and cut. So I pinched out a small ball and flattened it on palm and cut the same with a cookie cutter

• For a slightly crunchy texture replace 1/4 cup of the all purpose flour with rice flour
• For a more delicate tasting shortbread, with a melt-in-your-mouth texture, replace 1/2 cup of the all purpose flour with cornstarch (corn flour).

Sending these to Champa's Bake-off event.


  1. wow lovely cookies without eggs... i love it and book marked...

  2. Woww am speechless, sooo prefect looking shortbread cookies..

  3. The Cookies lookes great...nice one..

  4. Sumana,
    Cookies look beautiful. They are so bright white in color that I fell in love with them. Thanks for sending such a pretty one.

  5. I have NEVER baked cookies at home! I would love to try these. Look YUMMY!


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