Go Back
Shortbread - Cold Butter Method
Print Pin

Shortbread

Servings 45 cookies

Ingredients

The Cookies

  • 1 lb / 2 cups butter cold and cubed
  • 1 cup corn starch
  • 1 cup icing sugar
  • 3 cup flour
  • small bowl of granulated sugar for rolling in

The Chocolate Bottoms

  • chocolate melting wafers*

Instructions

  • Line a cooking sheet with a perforated mat.
  • Take cold butter and cut it into small cubes and set aside while you're getting the other ingredients ready.
  • Sift the dry ingredients together and whisk until combined.
  • Beat the butter in a mixer, using the paddle attachment, just until it starts getting creamy. You may need to clean out the paddle a couple of times.
  • Add the dry in portion to the butter in batches, mixing well.
  • Let the mixer run until the dough comes together and starts forming a ball, coming away from teh sides of the bowl. Don't overwork it!
  • Preheat oven to 350°F.
  • Using a small cookie scoop, take a scoop and quickly form a ball. Roll in the granulated sugar.
  • If using a metal stamp, dip it in the sugar as well (about every 3 cookies).
  • Place the dough ball on a small piece of parchment paper and press down firmly with the stamp. If it doesn't peel off right away, tap the edge of the stamp on the counter and it should pop right off.
  • Set the cookie on the prepared cooking sheet. You can place the cookies close together as they won't spread too much.
  • Place cookie sheet into oven for 11-15 minutes (depending on your oven). You do NOT want to brown the edges!! (I put the tray in for 11 minutes, then go minute by minute with a close eye on the cookies.)
  • Let the cookies cool for 5 minutes on the sheet before transferring to a cooling rack.
  • Once the cookies are completely cool, melt a small portion of the melting wafers and slowly melt it in the microwave, once it's smooth and melty, take around half a teaspoon and put it on the bottom of the cookie. Take a sheet of parchment paper on a small cooking sheet, then put the chocolate side down on the parchment paper, and swirl it in a small circle to spread out the chocolate.

Notes

If coating the bottoms of the cookies in chocolate like the picture, use chocolate melting wafers vs. chocolate chips. Melting wafers set nicely, versus chocolate chips which may melt in your hands while eating. If you don't have melting wafers, don't stress, chocolate chips or a chocolate block will be fine and taste just as good!