Saturday, February 13, 2010

Valentine's Short Bread Cookies



I was trying to advantage of the occasion and made some yummy Short Bread cookies!  I forgot to take photos of the process because it was a last minute baking impulse!

I used the recipe I found on www.joyofbaking.com -one of my favorite websites!

Shortbread Cookies:

2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

You can also make a non-traditional cookie by adding:
1/2 cup of chocolate chips = choco chip short bread
1 tablespoon of instant espresso powder = coffee short bread
1 teaspoon ground cinnamon = cinnamon short bread
1 tablespoon of finely chopped orange or lemon zest = citrus short bread

You can also replace 1/2 cup of all purpose flour with cornstarch for a more delicate texture.

Instructions:

In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap and chill the dough for at least an hour.  
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months. 
Makes about 20 shortbread cookies

I stuck to the original recipe and it made about 24 various sized cookies.  I've never used parchment paper when baking cookies and WHOA, it made things so much easier!!



I tried to mimic the Conversational Heart Candies ~kinda cheesy, but Eric 'says' he likes it!  It's the thought that counts, right?!

Here's my quick recipe for cookie frosting- because I was too lazy to make Royal Icing (I'll blog that recipe another time!).  ...I didn't measure it, so these are approximate!!

Quick Cookie Frosting:

White frosting:
1/2 cup confectioners sugar
1 teaspoon milk or water -whichever you prefer - less is better so add slowly!!  You can always add more!!
--the goal is to make sure it's NOT runny, and thick enough to be spreadable!  If it's too runny, add more sugar.  If it's too thick, drop by drop, add more liquid.

If you're making any other color with LIQUID food coloring, add the coloring to the sugar FIRST, then add milk.  --this is the general rule when using food coloring or coloring gel.  

This recipe has a very mild taste in comparison to other short bread cookies that have a strong butter taste- but I liked it!!  "Seems" healthier that it doesn't taste like butter- that's what I tell myself anyway!  I'm glad I didn't use the cornstarch because these cookies are already delicate as it is!    

Happy Baking!


1 comment:

  1. Shortbread is my favorite! Cookies look yummy and I didn't know that the food color should be added to the powdered sugare befor the milk!

    ReplyDelete