Sweet

Shortbread Cookies

Imagine a cookie that literally MELTS IN YOUR MOUTH. It’s like a magic trick. 

Preheat oven to 350 degrees Fahrenheit. 

First make sure the 1 cup of butter is room temperature! Don’t put it in the microwave, take some time and let it sit. You will be grateful in the end. When it is softened whip it on medium power for 8 minutes.

Sift the dry ingredients, 2/3 C powdered sugar, 1/4 C cornstarch, and 1 1/2 C flour into the butter after its whipped.

At this point whip on low for one minute and high for 4 minutes.

Using a small scoop place on a cookie sheet covered by a sheet of parchment paper.

Such a pretty batter! Bake them for 12-14 minutes. You just have to make sure they don’t brown. As soon as I spotted a little golden color creppin up on one of the cookies, I took them out.

Let them cool on the cookie sheet for about 5 minutes.  Then CAREFULLY transfer them to fully cool on your serving platter. They can easily break so be very careful. The longer they cool the sturdier they become.

Top with almost anything they can be chocolate dipped, icing covered, or in my case chocolate drizzled.

Shortbread Cookies
Literally melt in your mouth shortbread cookies.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 C butter
  2. 2/3 C powdered sugar
  3. 1/4 C cornstarch
  4. 1 1/2 C flour
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. First make sure the 1 cup of butter is room temperature! Don’t put it in the microwave, take some time and let it sit. You will be grateful in the end. When it is softened whip it on medium power for 8 minutes.
  3. Sift the dry ingredients, 2/3 C powdered sugar, 1/4 C cornstarch, and 1 1/2 C flour into the butter after its whipped.
  4. At this point whip on low for one minute and high for 4 minutes.
  5. Using a small scoop place on a cookie sheet covered by a sheet of parchment paper.
  6. Such a pretty batter! Bake them for 12-14 minutes. You just have to make sure they don’t brown. As soon as I spotted a little golden color creppin up on one of the cookies, I took them out.
  7. Let them cool on the cookie sheet for about 5 minutes.  Then CAREFULLY transfer them to fully cool on your serving platter. They can easily break so be very careful. The longer they cool the sturdier they become.
  8. Top with almost anything they can be chocolate dipped, icing covered, or in my case chocolate drizzled.
Hills and Berries http://hillsandberries.com/
Enjoy!

Love,

Kelsey

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