For those who don’t like super sweet treats– shortbread is a great alternative. Buttery, melt-in-your-mouth texture with flavors that are limited only by your imagination. Today I’ll share my favorite shortbread recipe with you. These cookies are lightly sweetened, very buttery, and hold their shape very well during a bake.
- (yields 12 3-inch shortbread cookies that are approx. 1/3 inch thick)
- 300 grams all purpose flour
- 2 sticks or 8 oz salted butter at room temperature
- 75 grams powdered sugar
- extracts or emulsions (approx. 1.5 tsp vanilla bean paste or vanilla extract), maybe zest and other dry ingredients
- Weigh all dry ingredients into bowl of a stand mixer and combine on low with softened butter until it STARTS to come together.
- Add in the extract when the mixture is crumbly but has started to combine.
- Continue mixing on low until a dough is formed and comes away cleanly from the sides of the bowl– this can take a little time, but be patient.
- Divide the dough into 2 portions and roll to desired thickness between 2 pieces of plastic wrap. Place in fridge for about 20 minutes before cutting out– cold dough is a lot easier to work with.
- Preheat oven to 375 degrees F – use an oven thermometer to make sure the temperature is what the dial says it is — most of our ovens are off!
- Cut the dough out into desired shapes, place on baking tray and into the freezer for approx. 10 minutes prior to baking.
- Bake straight from the freezer– approx. 18 minutes for 3-inch cookies, rotating halfway. Pay attention to the bake time as each oven is different. Feel free to bake shorter or longer for a softer or crunchier shortbread– customize it to your tastes!
- Take out and cool completely. Feel free to ice these cookies as well! Do take into consideration depending on how dense your icing is, you may experience some butter bleed since these cookies have so much of it; but definitely try!
- For Lemon Poppyseed: Omit vanilla extract. Add in 2 tsps lemon extra, zest from 1 large lemon and 1 TSP poppyseeds to dough,
- For Matcha: Substitute 15 grams of all purpose flour for 25 grams of culinary grade matcha powder — if you want to get fancy, drizzle with chocolate and it’s divine.
- For Coffee Chip: Add in 2 packs of Starbucks VIA coffee packs and mini chocolate chips to taste, optionally, you can use 1 TBSP (or more to taste) of coffee grounds
- For Vanilla Sprinkles: Keep recipe exactly as is, but mix in your favorite sprinkles. Keep in mind sprinkles behave different and some may melt at higher temperatures. But you don’t know until you try!
- Feel free to mix in nuts, dried fruit, etc. Anything is possible with shortbread! Solid mix-ins DO affect how well shapes can be cut out by cutters, so do keep that in mind.
Please tag me @borderlandsbakery and share your creations with me on Instagram!