Shortbread cookies are one of my favorite things to cook because it's a nice slow and self-paced process that doesn't really have a lot of involvement to the user. Kinda like most other cookie recipes. However, with shortbread, the mixture is always a little bit of an enigma which is why none of the instructions in this blog are going to be end-all-see-all measurements. it's going to take a lot of tasting the dough to get it just the way you want it. I've tried about a dozen different recipes for shortbread cookies and i have finally come up with one of my own which i think is better than the ones i've come across.
What you'll need for this recipe:
- 1.5 sticks of butter
- 1.25 cups of flour
- 5 tablespoons of sugar
- Chocolate of your choosing.
Get out a mixing bowl, pour in the flour, sugar, and then the melted butter. stir until it starts to congeal and turn into a doughy substance. You're going to want to try balling the dough up, if it feels sandy or powdery in any way, you need more butter, usually, if you do need more, you just add the other half stick and you're good to go. Be sure to mix thoroughly so that the new, additional ingredients are added throughout the mixture.
Once it feels doughy and there is no remnant powder or sandy feel to it, tear off a small piece and taste it. Taste like butter? More sugar. Taste kind alike a sugary butter? you're good to go. Once you've got the mixture whipped and doughed, start preheating the oven to 325 degrees.
From here you can choose to make squares like i do, or your traditional style cookies. For squares, get all the dough into 1 massive dough ball, and kneed it out, making sure to stitch up any cracks in the dough as you go along until it is at the desired thickness, then chop off the rounded edges and cut the cookies out of what's left, rinse and repeat till you're out of dough or don't have enough to make any more.
For traditional circular cookies, just make smaller balled pieces of dough. lay them all out on a pan that's been sprayed with a non-stick additive like Pam and spread out your cookies.
Drop the cookies in the oven for about 20 minutes or until the edges of the cookies start to get noticeably golden brown. Take out the cookies and let them cool while you melt the chocolate in the same fashion that you melted the butter. If you've got chocolate mousse, it won't loose it's shape, it will just get really shiny and then burn. so be sure to take it out and whip it with a fork on occasion to make sure it's not already melted and you just can't tell.
With that same fork you whipped the chocolate with, use it as a drizzle stick and just wave it over the cookies while they're still hot to give it the look i have on my cookies, then sprinkle a dab of sugar on each cookie while the chocolate is still liquid to lock it onto the cookie. If you get too much sugar on the cookies, not to worry, when you're taking them off the pan, you can always tap off the extra sugar gently.
Lastly, Be sure that you let the chocolate dry 100% before removing the cookies from the cookie pan. You're always going to get some chocolate on the pan itself so you can always just poke it with a finger as a gauge to how dry all of the chocolate is.
Have you tried this recipe? What did you think? leave your feedback in the comments section!