Shortbread is one of the Hubby’s favorite Christmas cookies. Along with my rumballs, of course. You may be surprised by the amount of corn starch in the recipe. It’s not a mistake, it really uses a cup. What it does is make the cookie silky, just dissolving on your tongue, without giving an odd corn starch flavor. Note that this shortbread is not like a traditional Walker’s Scottish tablet shortbread, its a soft delicate cookie.
I recently was gifted an embossed rolling pin and have now designated it as my shortbread roller, along with imprinting gingerbread. I’m thinking a super thin glaze on gingerbread or chocolate shortbread would make the pattern stand out strikingly.
For flat-topped shortbread cookies, I usually dip half a cookie in chocolate or cover it with a white and / or dark chocolate ganache and some sprinkles, but if you have time and inclination to do beautifully iced cookies, check out Sweet Sugarbelle’s designs, tips, and recipes.
A new addition to the shortbread fold are chocolate chip shortbread and chocolate chocolate-chip macadamia shortbread. For the chocolate chip version, add a cup of chips to the below recipe. I have plans to make Earl Grey Raspberry, Chai, Lavender, and more tasty varieties!
I tried my hand for the first time, at incorporating lavender into my baking. I made lemon lavender shortbread and it got the thumbs up from my guinea pigs. I added the zest of the 3 lemons and 3 teaspoons of culinary lavender to about one cup of the sifted flour and gave it a brief whiz in a small food processor, then added the flour back to the rest of the dry ingredients. The lavender does not taste like potpourri, it tastes actually quite citrusy with a hint of floral. It paired well with the lemon zest. For the chocolate chocolate-chip remove 1/2 cup flour and add 1/2 cup of dark cocoa, and add about a cup each of chopped macadamias and chocolate chips.
- 1 lb / 2 cups soft butter
- 1 cup corn starch
- 1 cup icing sugar
- 3 cup flour
- Beat the butter in mixer for approximately 5 minutes until fluffy, scraping down sides of bowl occasionally.
- Sift the dry ingredients together.
- Add the dry in portions to the butter in batches, mixing well.
- Roll the dough out approx 1/4" thick between two pieces of parchment paper.
- Transfer to a cookie sheet and place in fridge for minimum of an hour.
- Preheat oven to 350°F.
- Take out and use cookie cutter of choice and place on silpad (or parchment lined) cookie sheet.
- Place cookie sheet into oven for approximately 15 minutes. You do not want to brown the edges!! (I put in for 11 minutes then go minute by minute with a close eye on the cookies.)
Stores well in freezer.