in ,

Learn How To Make Shortbread Cookies This Holiday Season

Photos By Nolan P. Schmidt

What is the holiday season without a little sweetness? The traditional holiday cookie platter may include sugar cookies, peanut blossoms and more, but have you ever added shortbread to your cookie lineup? The cookie offers a fairly basic dough, but the depth of flavor within it is second to none. Square One’sCasey Steele is an expert when it comes to sweet treats and this shortbread cookie recipe is simple and fun.

Many holiday traditions revolve around baking and decorating cookies. Not only is this a very easy recipe for beginning bakers, but it is also something kids can enjoy making. Shortbread cookies are a great way to get young kids excited about cooking and baking. Those skills will surely come in handy down the line. Also, who doesn’t love decorating a cookie?

Ingredients:

  • 16 tablespoons unsalted butter, cold and cut into ¼-inch cubes
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2-1/3 cups all-purpose flour
  • Sprinkles, chocolate, decorations, etc.

Instructions

  • Preheat oven to 350F
  • Place sugar, salt and cubed butter in bowl. With mixer on medium speed, stir just until mixture is creamed. You do not want to whip it as that would heat up the butter. Recipe Notes: Keep your butter cold, using a stand mixer or hand mixer works best and don’t over mix!
  • Reduce speed to medium-low. Slowly sprinkle flour into the mixer bowl and mix until it begins to pull together and barely starts to pull away from the sides of the bowl.
  • Lightly flour work surface. Place dough on the work surface and knead briefly until it forms a ball. You can cut the dough in half and work in smaller batches to make it easier. Roll dough out to roughly ¼-inch thickness. Cut to desired shape and place on a parchment-lined baking sheet.
  • These cookies do not spread much so you can place them about 1 to 2 inches apart. Bake at 350F for 15-20 minutes until lightly golden brown on the edges. Remove from oven and cool completely before decorating. I often dip the halfway in melted chocolate and add sprinkles for color.
Nolan P. Schmidt

Written by Nolan P. Schmidt

Nolan is the Co-Editor of Fargo Monthly. Schmidt is also the Editor of Spotlight Media's Bison Illustrated publication. He is originally from Bismarck, N.D. and is a proud graduate of Minnesota State University Moorhead.

What do you think?

-1 points
Upvote Downvote
Roast with Gremolata

Learn How To Make Cracked Pepper And Chianti Pot Roast This Holiday Season

culinary spotlight: festive cakepops

Culinary Spotlight: Festive Cake Pops