Description
Whipped shortbread cookies melt into pure buttery bliss the moment they touch your tongue. Crumbly, delicate treats that disappear faster than you can bake them become the star of any holiday gathering.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- ½ cup powdered sugar
Supporting Ingredients:
- ¼ cup cornstarch
- ¼ teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Whip 1 cup softened unsalted butter in a large mixer bowl at medium speed for 3-5 minutes until the texture becomes light, airy, and almost white. Scrape your mixer’s bowl sides periodically to ensure even mixing.
- Gradually incorporate ½ cup powdered sugar into the whipped butter at low speed. Mix until the ingredients blend smoothly without creating a powdered sugar cloud.
- Add ¼ cup cornstarch to the butter mixture, blending on low speed until just combined. This ingredient helps create the signature melt-in-your-mouth shortbread texture.
- Separately whisk 2 cups all-purpose flour with ¼ teaspoon salt to distribute the salt evenly throughout the dry ingredients.
- Slowly introduce the flour mixture into the butter blend, adding about ½ cup at a time. Mix on low speed until ingredients barely combine. Your dough will look crumbly initially.
- Optional: Stir in 1 teaspoon vanilla extract if desired, mixing until just incorporated.
- Gently shape the delicate dough into a cohesive ball using your hands.
- Wrap the dough tightly in plastic wrap and refrigerate for 30-120 minutes. Chilling prevents excessive spreading during baking.
- Preheat your oven to 325F and line a baking sheet with parchment paper.
- Roll out the chilled dough to ¼-inch thickness on a lightly floured surface. Alternatively, pinch off 1-tablespoon portions and roll into balls.
- Place cookie shapes 1 inch apart on the prepared baking sheet. Consider using a fork to create gentle surface pricks for traditional appearance.
- Bake for 12-15 minutes at 325F, watching for lightly golden edges while maintaining a pale center.
- Allow cookies to rest on the baking sheet for several minutes before transferring to a wire rack for complete cooling.
- Once fully cooled, dust generously with additional powdered sugar using a sifter or small strainer.
- Store your shortbread in an airtight container at room temperature for up to one week.
Notes
- Cream butter thoroughly for the lightest, airiest texture possible, which takes patience and a solid 3-5 minutes of mixing.
- Chilling the dough is crucial for preventing spread and ensuring perfectly shaped cookies that hold their form during baking.
- Handle the delicate dough gently to maintain its soft, crumbly consistency without developing tough gluten.
- Customize the recipe by adding different extracts like almond or adding finely chopped nuts for extra flavor and texture variation.
- Prep Time: 40-50 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 24
- Calories: 117
- Sugar: 3 g
- Sodium: 17 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg