How To Make (and not make) Shortbread Cookies
Have you ever made a commitment to something then put it off and put it off until you had to throw yourself into a panic to fulfill your commitment? Well, that was me last week. Months and months ago the Hubster and I agreed to do a Scotland booth at the Multi-Cultural fair, which meant that we needed to make shortbread to serve. Instead of making a few batches over a couple of weeks and freezing them, I accidentally left it to the last minute and had to make 350 shortbread cookies in three days. And considering I had never made shortbread before it was quite the learning experience. So before I get to the recipe, I want to share a couple of my not to dos.
First, do not panic. When you are baking and panic mistakes happen like you accidentally try to add icing sugar when you kitchen aid mixer to going at full speed then flour, sugar and dough get everywhere like the floor, your hair, down your shirt, on your cat…
Second, do not skim the recipe. Since I was in such a hurry, I didn’t really read all the directions which ended up costing me more time because my first two batches didn’t turn out. When I made my first two batches I took them out of their pan and let them cool. A while later when I tried to cut them and they crumbled to pieces, like a million pieces. If I had read all the directions I would have learned that you need to cut shortbread when they are still warm to prevent the crumble.
Despite my initial failures, I did manage to successfully make 350+ shortbread cookies in time for the multi-cultural fair.
1/2 cup softened butter
1/3 cup powdered sugar
1/4 tsp vanilla
1 cup flour
Preheat the oven to 350. Cream the butter, then add the icing sugar slowly. Add the vanilla. Then slowly add the flour. Once all mixed, knead the dough for a minute. Firmly press into a ceramic shortbread pan. Alternatively if you don’t have a shortbread pan, roll the dough out to about an inch thick and cut into triangles. Cook for about 28-30 minutes. Cool on the pan for 10 minutes, then remove to a plate or platter. If you are using a ceramic pan, cut it into pieces while it is still warm.
I suggest serving these with a great black tea.