Melt-in-Your-Mouth Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 and ½ Cups Butter at Room Temperature, salted
02 -
¾ Cup Confectioners' Sugar
03 -
2 and ¼ Cups All Purpose Flour
04 -
¾ Cup Cornstarch
→ Optional Flavorings and Toppings
05 -
2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract)
06 -
¼ Cup Sprinkles (of choice) (I used non-pareils)
# Instructions:
01 -
In a large mixing bowl, using a stand mixer beat butter and confectioners' sugar for 4-5 minutes on med-high speed. Don't skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too. If using a hand held mixer, beat butter and sugar on high speed.
02 -
Next turn the mixer to low and gradually add in sifted flour and cornstarch in the bowl. Beat only till combined and no streaks of flour are visible.
03 -
Scoop and roll into 36 equal sized cookie balls. If you find the dough to be too soft to handle at this stage, cover it and place it in refrigerator to firm up for about 10-15 minutes. This will make it easier to roll the balls and they will not stick in your hands.
04 -
Place cookie dough balls on a pre-lined baking tray or on a large plate coated with little flour, to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.
05 -
Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm. Let dough balls chill in the fridge/freezer till you preheat the oven.
06 -
When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set. I usually bake 12 cookies on a tray at a time.
07 -
Allow to cool on the baking tray.
# Notes:
01 -
Storing Information: Shortbread can be stored in an airtight container at room temperature for up to a week. For longer storage, you may store them in the refrigerator for another week. Allow to come to room temperature before serving!
02 -
Freezing instructions: Both baked and unbaked cookies can be stored in the freezer for up to 2 months. To freeze unbaked cookie balls, keep the balls on a tray in freezer till they firm up. Store them in ziploc bag then. No need to thaw before baking. Just add a minute more to the baking time. Baked cookies can be stored in an airtight freezer friendly container for up to 2 months. Thaw the cookies on counter top before serving.
03 -
To Amplify the flavor: This Shortbread Cookie recipe is not super sweet to taste. So if you like to amp up its flavor profile- Top the cookies off with melted chocolate or a Hershey's Kiss on every cookie or even Candy cane Kisses taste so good with these. To top cookies with kiss candy, freeze the candies first. This will prevent kisses from melting when they are placed on those warm cookies. Place a candy kiss on the top of a slightly warm cookie and press the candy just so it sticks to the shortbread. Place cherry halves in their center. Add about ½ teaspoon of almond extract to the dough if taking this route. Make a dent in the center of cookies and fill it with jams and preserves of your choice before baking.