my ultimate favorite cookie is without a doubt shortbread cookie. i've baked and tested countless batches of butter dough during my quest for the perfect shortbread cookie recipes, and these are two of the final four recipes that were inducted into my collection of recipes. there is a noticeable difference in texture and flavor between these two, but both are very buttery and absolutely delicious.
shortbread cookies i & ii
shortbread cookie i:
- definitely not traditional shortbread cookies, but the cookies literally melt in your mouth and retain their original shapes pretty well.
ingredients:
(1/2) cup all purpose flour + extra for dusting
(1/2) cup potato starch
(1/4) cup confectioner's sugar
(1) stick SALTED butter at room temp
direction:
1. using a stand mixer, cream (1) stick SALTED butter at room temp and (1/4) cup confectioner's sugar.
- you can use a pastry cutter or a hand mixer instead of a stand mixer.
2. add (1/2) cup all purpose flour then add (1/2) cup potato starch.
- add flour and cornstarch, (1/4) cup at a time.
3. mix just until all ingredients are incorporated. do not over mix.
4. transfer the dough onto a sheet of plastic wrap, shape it into an even flat disc, wrap and chill in the refrigerator for at least an hour.
5. lightly dust a work surface and rolling pin with all purpose flour and roll out the dough into 1/4" thickness. use your favorite cookie cutters to cut cookies.
6. transfer cookies onto a baking sheet lined with a sheet of parchment paper and chill in the refrigerator for another 30 min.
7. preheat the oven at 350° f.
8. bake the chilled cookies for 20-25 min until the cookie bottom is lightly browned.
shortbread cookie ii:
- close to traditional shortbread cookies, but more rustic and crispier. taste wise, this is my favorite, but the cookies spread a tad bit.
ingredients:
(3/4) cup all purpose flour + extra for dusting
(1/4) cup rice flour
(1/4) cup brown sugar
(1) stick SALTED butter at room temp
direction:
1. using a stand mixer, cream (1) stick SALTED butter at room temp and (1/4) cup brown sugar.
- you can use a pastry cutter or a hand mixer instead of a stand mixer.
2. add (3/4) cup all purpose flour then add (1/4) cup rice flour.
- add flour, (1/4) cup at a time.
3. mix just until all ingredients are incorporated. do not over mix.
4. transfer the dough onto a sheet of plastic wrap, shape it into an even flat disc, wrap and chill in the refrigerator for at least an hour.
5. lightly dust a work surface and rolling pin with all purpose flour and roll out the dough into 1/4" thickness. use your favorite cookie cutters to cut cookies.
6. transfer cookies onto a baking sheet linen with a sheet of parchment paper and chill in the refrigerator for another 30 min.
7. preheat the oven at 350° f.
8. bake the chilled cookies for 20-25 min until the cookie is golden brown.
9. these cookies do spread a little bit. so use the cookie cutters to trim the cookies again as soon as the cookies are out of the oven.
yield: (20-24) cookies depending on the size of your cookies.