Tuesday, July 15, 2008

Melt-In-Your-Mouth Shortbread Cookies

These cookies were more complicated to make than the chocolate chip cookies, but with Luke's help, it didn't seem too bad. :) Instead of just dropping the dough on the cookie sheet, this dough had to be rolled out and cut out using a cookie cutter (I used a flower cookie cutter). The dough was sticky to work with too. I got about 13-15 cookies from the recipe and between those cookies, there were two sticks of butter! Okay, so these cookies are definitely not low-fat. Eat them with extreme caution! I love shortbread cookies, but it's unlikely I will make them again (maybe during the holidays though). I like to have good health much more.

Oh, but these cookies are so good and they they have this melt-in-your-mouth texture. Extremely silky and smooth. Eat them with jam or dipped them in melted chocolate. I like mine just as they are, though.

Melt-In-Your-Mouth Shortbread Cookies:

- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract

1. In a separate bowl whisk the flour, cornstarch, and salt. Set aside.

2. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

3. Preheat oven to 350 degrees with the rack in the middle of the oven. Line two baking sheets with parchment paper.

4. On a lightly floured surface roll out the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.

5. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 12-14 minutes, or until cookies are lightly brown. Cool on rack.

Receipe adapted from Joy of Baking.

3 comments:

  1. These were okay, maybe it's cuz I knew there were two whole sticks of butter in them. So crazy! But yeah, by themselves, they were okay, I've never been a fan of shortbread cookies, so plain. But when we added some of the leftover pb filling, they tasted a lot better. Definitely won't be making these things for a while. Not unless we're too skinny and need to gain weight fast.

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  2. It's not a surprise that the koogie monster did not enjoy these as much. They didn't have chocolate or PB slathered on them. I, on the other hand, like it plain. But as mentioned, no more sweets in a while.

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  3. Yes, no more sweets. Must hit target weights for Dizzy trip. yup!

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