Spring Shortbread Cookies
Thank you for reading this post, don't forget to subscribe!Preparation time
Cooking time
1 1/2 cups (3 sticks) unsalted butter at room temperature
1/2 cup sugar
1/4 cup icing sugar
1/2 teaspoon salt
4 cups all-purpose flour
Few drops of different food colours
METHOD
1 Preheat oven to 300 F.
2 With a flat beater, cream butter until light and smooth.
3 Gradually add granulated sugar and mix until well blended and fluffy.
4 Gradually add powdered sugar and then salt and beat until fully combined
5 Gradually add the flour and beat well.
6 Divide dough according to the number of colours desired.
7 Tint each portion with a few drops of food colour and beat until color is spread evenly throughout the dough. Switch to medium high and beat until the dough leaves the sides of the bowl and starts clinging to the beater to form a ball.
8 Remove the tinted dough from the mixer bowl and add the next dough ball to be tinted in desired colour. Repeat the procedure for tinting the rest of the dough portions.
9 Lightly knead each coloured dough portion on the countertop to form a smooth and pliant ball.
10 Wrap in plastic wrap and chill for 15 minutes.
11 Roll dough on a sheet of waxed paper with a rolling pin and cut shapes with a cookie cutter.
12 Bake on a cookie sheet lined with parchment paper for about 15 minutes. Remove cookies from oven and cool thoroughly on cooling rack.
Cook’s notes: Before rolling the dough, flatten it first into a disc with the palm of your hand, then use a rolling pin to roll it out and smoothen the surface.
Chocolate Shortbread Cookies
Preparation time 30 mins
Cooking time 15 mins
INGREDIENTS
3 ounces semi-sweet chocolate melted and cooled
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
1/2 cup icing sugar
2 1/4 cups all-purpose flour
METHOD
1 Preheat oven to 300 F.
2 Melt the chocolate in a double boiler over simmering water. Set aside to cool.
3 With a flat beater attachment of a stand mixer, cream the butter until light and smooth.
4 Gradually add the granulated sugar and salt and beat until fluffy.
5 Gradually add the powdered sugar and beat until well incorporated.
6 On low speed, add the melted chocolate and beat until well combined.
7 Add the flour and beat well.
8 Lightly knead the dough on the countertop to form a smooth and pliant ball. Dough can be divided in half to form two dough balls. Wrap tightly in plastic wrap and chill for about 15 minutes.
9 Roll dough on a sheet of waxed paper with a rolling pin and cut shapes with a cookie cutter.
10 Bake on a cookie sheet lined with parchment paper for about 15 minutes. Remove cookies from oven and cool thoroughly on cooling rack.
Cook’s Notes: Before rolling the dough, flatten it first into a disc with the palm of your hand, then use a rolling pin to roll it out and smoothen the surface.
