Shortbread cookies and sugar cookies are NOT the same! Sure you can do cute cut-outs with your favorite cookie cutters and ice them but they have completely different tastes and textures.
Shortbread cookies are buttery cookies with a fragile texture that slightly crumble like a perfectly made pie crust. Shortbread cookies are also a simple cookie great for those who do not prefer super sweet treats.
Shortbread cookies are best when served after dinner with some coffee or with some warm tea. Or you can decorate your cookie with some royal icing or you can elevate your shortbread cookies by dipping them halfway into melted dark chocolate. (Click here to see how you can use molded chocolate as cookie toppers.) YES, these are the cookies you want to bake if you are pairing them with chocolate.
Let's get started making these delicious shortbread cookies!
STEP 1: In a large bowl, cream "Wet" ingredients: Butter, Sugar and Vanilla together.
STEP 2: In a separate dish, combine "Dry" ingredients: salt and flour.
STEP 3: Slowly add the "Dry" mix into the bowl of "Wet" ingredients. Stop mixing as soon as it is fully incorporated, you do not want to over mix your dough.
*Overmixing will change your cookies texture.
STEP 4: Ball your cookie dough and wrap it in plastic wrap and chill in the refrigerator for about 1 hour.
STEP 5: Flour your working surface and rolling pin well and roll and cookie-cut your dough. Place your cookies on a an ungreased cookie sheet lined with parchment paper.
STEP 6: Place your cut-outs in the refridgerator for about 10 minutes to help prevent your cookies from loosing their shape.
STEP 7: Bake for approximately 10 minutes in a preheated oven at 350 degrees F.
Try a cookie press! Simply make a ball of dough and squish it down with the press. Bake. Enjoy!
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