Shortbread cookies for the holiday
Whipped Shortbread -Makes 3 dozen cookies A North American classic with a melt in your mouth texture
1 cup. butter, unsalted, room temperature ½ cup. icing sugar (powdered sugar) 1 ½ cup. flour ½ tsp. salt
- Using a standing mixer with the paddle attachment, cream butter and sugar until light and fluffy.
- Add the flour and beat for 10 minutes, stopping the mixer twice to scrape down the sides of the bowl.
- Fill a piping bag with a star tip and squeeze out round rosettes, of about 2 tbsp. in volume, in a teardrop type of shape.
- Bake at 350°F for about 10-12 minutes or until bottoms are lightly browned.
Scottish Pan Shortbread -Makes 3 dozen cookies.
1 lb. butter, salted, room temperature 1 cup. sugar 3 ½ cup. flour
- Cream butter and sugar.
- Add flour ½ cup at a time.
- Mix well and knead thoroughly. Add more flour if needed.
- Pat the dough into a round 9 inch fluted edged tart shell with a removable bottom. No need to butter it!
- Prick with a fork all the way through, top to bottom, in a design pattern if you can.
- Bake in 300°F (very slow) oven for 45-60 minutes. Don't let the shortbread get brown on top or on the bottom, or get over baked, as it will be too difficult to cut.
Lemon Rosemary Cornmeal Shortbread cookies - Makes up to 30 cookies.
1 ½ cup. all purpose flour ¼ cup. cornstarch ½ tsp. salt ½ cup. yellow cornmeal 1/3 cup. icing sugar 1/3 cup. granulated sugar 1 lemon, zest only 1 cup. butter, unsalted, room temperature 1 tbsp.rosemary, fresh, VERY finely chopped
- In the bowl of a standing mixer, rub the lemon zest into the granulated sugar.
- Add the icing sugar and the butter and beat until light and fluffy, scraping the sides and bottom of the bowl at least once.
- In a separate bowl, combine all of the dry ingredients and add them in 3 stages to the mixture on low speed. Add the rosemary.
- Mix until just combined; transfer the dough onto a large piece of plastic wrap, pressing it out into a large flat disk.
- Place another piece of plastic wrap on top and roll the dough to a ¼ inch thick.
- Place the wrapped dough onto a baking sheet and refrigerate for at least 2 hours.
- Preheat the oven to 325°F.
- Remove the dough from the fridge, remove from the plastic wrap and transfer onto a lightly floured surface.
- Cut into 1.5-inch rounds and place on a baking tray lined with parchment paper.
- Bake for up to 15 minutes, until slightly golden on the edges.
- Cool and store in an airtight container for up to 5 days.
Alfajores – Peruvian Shortbread sandwiches - Makes approx 20 sandwich cookies
This is a very simple recipe that has many different variations in Peru. Usually 2 cookies are sandwiched together with a filling of manjar blanco and then dusted with icing sugar. This is Peru’s version of dulce de leche.
Making the Shortbread sandwiches:
2 ½ cup. all purpose flour, sift before measuring ½ cup. butter, room temperature ½ cup. icing sugar 1 tsp. icing sugar for dusting
Filling the Shortbread sandwiches:
2/3 cup. Dulce de leche
- RE-sift the flour and icing sugar on a clean and dry counter top, making a well in the centre.
- Place the soft butter into the well and work the dry ingredients into the butter with your fingertips.
- As the dough comes together in a ball. Lightly knead it back and forth on the counter until smooth.
- Flatten into a disc shape, wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F.
- Remove the dough from the plastic wrap and roll onto a lightly floured surface to a thickness of approx 4mm. Cut into 3 inch rounds.
- Bake on a baking tray lined with parchment paper for about 7-12 minutes without browning.
- Cool and dust with icing sugar.
- Place approx 1 teaspoon of dulce de leche onto the bottom of one cookie and then sandwich it to the bottom of another one.