It is my favourite season! I just want to bake and bake and bake. I always try to pick some classic recipes that we all love and throw in some new ones. The list of recipes that I want to try is ever-growing I don't know if this is actually a problem or it just feels like a problem, like I'll never get through my list. I just believing that in heaven Jesus has a great kitchen prepped for me with all the ingredients and cookbooks, so its fine... everything is fine.
Anyways.
This is the shortbread recipe I make every year. I like to try different shapes, add-ins and decorations, but my favourite way is still the plain jane.
However, I'm still working on a vegan version that stands up to the glory that are these biscuits.
Ingredients
1 cup butter
1/2 cup icing sugar, sifted
3/4 cup cornstarch, sifted
1 1/4 cup flour, sifted
1 tsp vanilla
1 pinch salt
Instructions
Preheat oven to 350 and line a baking sheet with a silicone mat or parchment paper.
By hand: Cream butter and sugar together in a bowl either by hand or with a hand mixer. Once incorporated add cornstarch, vanilla and salt. Once incorporated add the flour. I like to add the flour last to avoid overworking it.
Mixer: Using your mixer follow the above order of instructions being careful not to overwork the dough and scraping the sides after each addition.
When the dough is starting to hold together with some crumbs, pour onto a lightly floured work surface, or put parchment paper on top of your counter. I like to dust my parchment paper lightly with flour as well.
Press the dough together and pat into a circle or rectangle.
Roll out to your preferred thickness, keeping in mind the thicker the cookie, the longer the bake time.
Cut out your cookies with your desired shaped cutter and carefully transfer to prepared baking sheet.
Bake your cookies for about 9 minutes (depending on thickness). You are looking for the top to be firm and no longer glossy. You do not want them to brown. Slight browning on the bottom is fine.
Place the baking sheet on a cooling rack for 10 minutes and then carefully transfer the cookies from the baking sheet to the cooling rack to cool completely
Shortbread is my favourite holiday cookie! I love that this recipe doesn't have to chill in the fridge- we love a time saver! Looking forward to giving this recipe a try.