Reg and I were invited to a belated Robby Burns birthday celebration and I promised to bring shortbread cookies. They are not always the most exciting of cookies but there is some real magic that can go into making them.
First, I wanted them to be more than just circles of flour, butter and sugar so I got out this biscuit press my friend Michelle gave me. I have had it a long time but was not sure what to do with it until now. If it was good enough for biscuits, it would be good enough for cookies!
Most shortbread recipes call the holy baking trinity: butter, flour and sugar.
In this case I used 2 cups of flour, 1 cup of room temperature unsalted butter and 3/4 cup icing sugar, which I later sifted. I also added a pinch of salt and had a special trick up my sleeve…
First you cream the unsalted butter and then add the sifted icing sugar to it slowly and gradually, scraping down the sides.
Here was the secret! Pure orange extract. You normally would not add vanilla extract because it would darken the cookie but this way its visual impact was minor. It added some distinct citrus flavour. I added 1/2 tsp.
Then I gradually added the flour with the salt whisked in until the dough just came together.
No leaveners, no eggs, no chilling. Fast and easy. Love it.
I divided the dough into four balls and rolled them out to 1/4″ thickness on a floured board. It cracked a lot so I knew that the dough was not worked enough. You really do not want to overwork the dough but at the same time, you need to work it enough to keep the cookie together.
I thought to myself, well, I am going to use a biscuit press, why not use a biscuit cutter as well? It would make the edges so pretty.
So that is exactly what I did! You can re-roll the scraps once but not more than that. These cookies are supposed to be flaky. Too much working of the dough will make them hard and, well, unpleasant.
I had never used a press before. It fit quite well on the cookies. I gently pushed down and around:
Lovely!!! I thought they were just the cutest cookies in the world.
I put them on a parchment-lined baking sheet and into a pre-heated 300F oven for 10-12 minutes.
Some people like theirs more golden but I took mine out at around 11 minutes. Any longer than that and they start to puff up. I put them on cooling racks.
I was absolutely thrilled with the results and they were a big hit at the party. A little extra effort and these simple cookies were taken to a whole new foodie level! It just made me so proud and happy to take these and share them with new friends.
That is what food is all about. Right?! š
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The Happy Whisk says
Love the press. Those are super cool fun.
admin says
Thanks Happy Whisk! It really makes such a visual difference. Of course you could make these without it and they’re still flaky and awesome.
The Happy Whisk says
I love almond and lemon shortbread. Oh good golly, Miss Molly.
For our Winter Solstice gift, Tim got me a shortbread pan. So pretty. The shapes and presses just make it that much more fun.
Finished most ALL my chores for the day.
Hot dog!
admin says
Yes! I considered almond and lemon too, it was a tough call.
That’s right! I remember seeing that pan and you’re right, it makes is so much more fun.
Way to go on the chores being done, sweet!
The Happy Whisk says
So many combos to play with, that’s the fun of it.
I’ve got a bake I want to write for a lemon cranberry muffin. I never had that combo before but a friend of mine from the east coast, said she had one recently and it was really good. So, I’ll write something up and see how it goes.
Yes, chores done. Just waiting for Frankenberry to get home.
Auntie Laima says
Suzie the cookies are just lovely. What a brilliant idea!
admin says
Yay! Auntie Laima!!! So happy to see you here and thank you so much. So glad you like the cookies. š
Auntie Laima says
My very first post
admin says
Yay! I am celebrating it with you. š I love that your little icon has lobster claws. Takes me back to feasting together on the East Coast.
Debra She Who Seeks says
Oh, those cookies are just GORGEOUS! Great idea to use both the cutter and the stamp together. You’re wise to take the cookies out a wee bit early — shortbread can be perfect one moment and ruined the next. There’s nothing worse than overdone shortbread.
admin says
Thank you so much! I was thrilled foodie inspiration came to me and it’s true, over-baked shortbread? Ugh! No thanks!
David Miller says
Such beautiful ”Easy & Elegant Shortbread Cookies” you show! Love you guys,I love to read your posts and recipes. The photos you post make me really hungry.
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