Tuesday, April 15, 2014

Shortbread Cookies

Ingredients (makes 50 cookies):

2 cups  butter, softened
1 cup   granulated sugar
3 ¼ cups all purpose flour
½ cup  cornstarch


  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, for about 5 minutes.
  3. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  4. Combine flour and cornstarch in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
  5. Place ball of dough by heaping approximately one tablespoon  on prepared baking sheets 2” (5 cm) apart.  Press down with a fork. 
  6. Bake in preheated oven 20 to 25 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.

Butter icing


1 cup unsalted butter  softened at room temperature 
3-4 cups confectioners sugar
¼ teaspoon table salt
1 tablespoon vanilla extract
Approximately  4 tablespoons milk or heavy cream
Few drops of green food color


  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
  2.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed  until the sugar has been incorporated with the butter.
  3.  Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 
  4. If your frosting needs a more stiff consistency, add remaining sugar. 
  5. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  6. Add food color and fold butter cream with spatula and Mix well.
  7. Fill butter cream in piping bag with your favorite tip and decorate cookies.

Step by step procedure:

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