Shortbread cookies are one of the simplest cookies to make. They are buttery, crisp, and delicious. It is a versatile dough that can be used for pies, cookies, bars, or even ice cream.
SHORTBREAD DOUGH RATIO
Shortbread cookies gets its texture from the ratio of the ingredients. The high ratio of the butter gives the cookie a crispy texture. In contrast to sugar cookies, they use much more fat. The basic ratio for shortbread is 3:2:1 of flour to butter to sugar by weight. However, this ratio was the old-fashioned way of making recipes easier (just like pound cake). So, there are various recipes of shortbread that use the ratio, or use a similar ratio. Though, the most important part of the shortbread is maintaining the high proportion of fat.
Sift and mix the flour with the salt in a bowl.
Cream together the butter and sugar in a separate bowl. Mix in the vanilla extract.
Fold in the dry ingredients until incorporated.
Press into a dough using plastic wrap. Chill for 1 hour. Line 2-3 baking sheets with parchment paper.
On a floured surface, roll out the dough to 1/4″ thickness.
Use cookie cutters to cut into desired shapes. Re-roll the dough scrapes 3 times to use all the dough.
Place the cookies on a baking sheet wrapped in plastic wrap. Chill for at least 1 hour. Preheat your oven to 350°F.
Bake your cookies for 15-18 minutes until dry and lightly golden. Cool on the baking sheet for 5 minutes before cooling a wire rack completely. Decorate, if desired (I used white chocolate).
Enjoy!
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
-
Sift the flour into a bowl, and mix in the salt.
-
In a separate bowl, cream together the butter and sugar until light and fluffy.
-
Mix in the vanilla extract.
-
Gently, fold in the dry ingredients.
-
Place the crumbly dough onto plastic wrap.
-
Use the plastic wrap to press the crumbles into a cohesive dough.
-
Chill in the fridge for 1 hour.
-
Line 2-3 large baking sheet with parchment paper.
-
Roll the dough on a floured surface until around 1/4" thickness.
-
Cut out the shortbread with cookie cutters.
-
Place on a baking sheet, cover with plastic wrap, and chill for an additional hour.
-
Preheat your oven to 350°F.
-
Bake the cookie for 15-18 minutes until dry and light golden.
-
Cool the cookies on a baking sheet for 5 minutes, before cooling a wire rack completely.
-
Decorate your cookies (if desired).
-
Enjoy!