Skip to content

Jazzed Up Shortbread Cookies

October 29, 2011
Can you believe I have posts drafted all the way from June? Oh who am I kidding, you definitely can. I truly am sorry for the weird inconsistent posts! I have issues, I think. Now I am going to attempt to distract you from my tendency to procrastinate by pointing out that it is very nearly November (WHAT) which means that there are only 2 more months before we hit 2012 (WHAT).
Boom, distracted.

Anyway, 2 weeks ago I wanted to eat shortbread cookies, so I baked shortbread cookies.

A very long while back, I had hastily written on a piece of paper this random recipe for shortbread cookies that only had 4 ingredients but of course I totally missed out the temperature the cookies needed to bake at, or how long they needed to bake for. Classic Capricorn. Just kidding, I don’t follow horoscopes. So I googled and prayed and tried the recipe at a temperature and timing that I wasn’t sure was correct and luckily for me, the cookies came out okay. Actually, they turned out great!
I’ve made it twice since so that’s how I know I’ve got a keeper.


Shortbread Cookies
for the cookies
2 cups flour, sifted
1 cup butter, softened
¾ cup icing sugar, sifted
½ tsp salt
for the jazz
milk chocolate chips
white chocolate chips

-With a mixer, cream the butter until light and fluffy
-Slowly add in the icing sugar, beat until well mixed
-Add in the flour a cup at a time, beat until it just comes together
-Lay the dough on some clingwrap, wrap it into a ball and refrigerate for at least 2 hours*
-Preheat oven to 300°f/150°c
-Generously flour your surface and rolling pin and roll the dough to about ¼ inch thick and with your cookie cutter of choice, press down on the dough

-Repeat the last step until your dough is nearly gone (I did this about 5 times, got 74 cookies out of it!)


-Place cookies on a sheet pan that has been lined with baking paper, and bake for 20 mins (rotate pan halfway through the baking time)
-Let cool on pan for 10 mins before placing the cookies on a cooling rack
-Decorate with melted chocolate** and sprinkles!

-Or you could pour the chocolate into a small plastic bag, snip off the tip and go to town on those naked cookies.


*The first time I made this I refrigerated the dough overnight, and the second time I placed it in the freezer for an hour. Both worked out great!*

**Best way to melt the chocolate would be the double boiler method but since there isn’t much chocolate involved, I melted mine (I used chocolate chips, if you’re using a chocolate block then make sure they’ve been chopped up into smaller pieces) in the microwave. Four 20 second increments, to be exact!**


I ♥ these.

They’re everything I want in a shortbread. Buttery, crumbly and just the right kind of salty.


And they’re certainly not bad to look at too!


What’s the difference between sugar cookies, butter cookies and shortbread cookies?

No seriously, that’s not the start of a joke, it is a legitimate question! Well whatever the answer is, I like them all. And I certainly love these.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: