Thursday, 5 March 2015

La Kitchenette Souris : Shortbread Cookies

These are amazing little cookies.
You might want to consider making two batches, just don't double the batch, as the dough takes a fair amount of kneading before it sticks together, and your hands will get tired out.
So make them separately. *winks* 
They certainly didn't last long at our place!

Now for a few suggestions on how to make them even better or prettier:

♥ Sprinkle a few sprinkles on before baking, if they won't change shape.
If they are shaped sprinkles, place them on afterwards
♥ Dip them halfway into melted chocolate & set them on wax paper to cool, or you could immediately dip them into chopped nuts or coconut flakes for added flavor & pizzazz
♥ Add a drop or two of flavoring, like almond or peppermint
♥ They stay in whatever shape you make them & don't flatten on their own, so you can flatten with a fork, like I did, or any other patterned thing, or even make them into shapes such as hearts or stars.
If you knead them long enough, you would be able to roll the dough out and cut shapes with cutters.
♥ Drizzle with a little caramel sauce or icing

Shortbread Cookies

1 cup butter
1/2 cup icing sugar
2 cups sifted flour
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon vanilla

Cream butter. 
Sift & gradually add icing sugar.

Sift & measure flour.
Add cornstarch & salt.
Sift again.
Add to butter-sugar mixture & knead well.
(I think it took me around 10 minutes before it started to properly stick together)

Roll out & cut, or form into 1 inch balls & place on baking sheet.
(I didn't grease mine & it came off beautifully!)

Bake at 300F for about 15 minutes, perhaps a minute or two longer.
They do turn golden brown, but only on the bottom, so you will have to carefully pick one up & check.
They don't seem to brown at all on top, unless of course, you burn 'em, and then they might even turn this really cool color called black! HAHA

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