Shortbread Cookies

Desserts & Baking, Holiday Dishes, Recipes

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We make cookies every Christmas Eve, well, for ‘you-know-who’.  These shortbread cookies have hands-down won the family vote, and since Santa seems to clear the plate every year I won’t argue.

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The corn starch is the secret ingredient that gives these cookies the perfect amount of crispness.  I don’t indulge in a lot of sweets, but these are really worth the splurge!  Use the best butter you can find as you will really notice the difference.

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I love using cookie cutters, but find that the dough becomes dry and brittle when you try to re-roll the scraps.  If you can find a cookie press (pictured below) you will avoid this little issue.  Simply roll out the scraps into small balls and press with a floured cookie press to make a cookie that is approximately 1/2″ thick.

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Wishing you all a very Merry Christmas with your loved ones!

Ingredients:

  • 1 lb. of unsalted butter
  • pinch of salt
  • 1 cup sugar
  • 3 3/4 cups flour
  • 1/4 cup corn starch

Directions:

  1. Preheat your oven to 325F and line 2 cookie sheets with parchment paper.
  2. With an electric mixer, beat the butter, salt and sugar on medium-high speed until light and fluffy.
  3. Using your hands, mix in the flour and corn starch for about 10 minutes until the mixture is well mixed together.
  4. Separate the dough into two pieces, and roll out each ball on a floured surface (sprinkle some flour on top of your dough too) using a rolling pin until the dough is about 1/4″ thick.
  5. Cut out your desired shapes with a cookie cutter or use a cookie press (see notes above), place on a cookie sheet lined with parchment paper and bake for about 15 minutes until they are very lightly browned.  Cool on a wire rack.

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7 Comments on “Shortbread Cookies”

  1. Pingback: Little Gifts That Make A Big Difference - Jillian Harris

  2. Jolene

    Tori- can you recommend the best brand of butter?

    Also I’m looking for your chocolate bark from last holiday season that I would like to make again and cannot find it on your new site?

    Thanks!

    Jolene

    1. Tori Wesszer

      Hi Jolene!

      There are so many types of butter on the market, good question. If you can find a local butter that is best: not sure if you live in BC but here is a link to some local butter makers http://www.bcfarmfresh.com/farm-products/butter/

      Otherwise I like to buy European butter if you can, it’s a bit more expensive but tastes a lot nicer. Island Farms, Avalon Dairy or Dutchmen Dairy are all great choices as well.

      I guess that the recipe never did make it over to the site, I will repost it (will actually probably make it again!). Thanks for letting me know! In the meantime, it really is just slowly melting (slow is key) high quality chocolate over a double boiler at low heat, pouring onto parchment paper, and topping with nuts and dried fruit. You really need to treat the chocolate with kid gloves, as it can separate and form a bloom so easily. I’ve botched it so many times, I need to be more patient:) Experts say to keep it on the double boiler only until it is almost completely melted, remove it from the heat, and then ‘temper’ it by adding more chocolate to cool it down.

      I hope this helps in the meantime!

      Take care!
      Tori

  3. Cristina

    I just finished making these and my home smell wonderful. These turned out amazingly and I thank you for sharing!!!

    Merry Christmas
    Cristina

    P.s. I love your recipes, I love how much you know about good food, and I love that you have a blog to share. You are a foodie genius!

    1. Tori Wesszer

      Cristina thank you!!! I’m so happy they turned out! It’s a family favourite, I make them every year (I added some grated lemon rind and poppy seeds to some this year they turned out marvellous too!).
      Thank you for taking the time to write such a lovely note it means a lot to me. Merry Christmas to you too!!! Tori

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