The shortbread cookie is a type of sweet, rich, buttery biscuit that originated in the Scottish Highlands. They are traditionally made from flour, sugar, and butter mixed with buttermilk or cream soda before baking. The texture is crisp on outside and soft inside; it may be divided into square-shaped pieces for serving as a snack.
The “scottish shortbread cookies” is a shortbread cookie that is made with sugar, butter, and flour. This type of cookie has been around for centuries. It was first created by Scottish bakers in the 16th century. The scottish shortbread cookie has a light, crumbly texture and a sweet flavor.
If I could only create one cookie, it would be the The Most Delicious Shortbread Cookie. This dish is simple, enjoyable to prepare, and full of buttery goodness.
My buddy once told me about a guy she met who owned a cookie factory and only produced one kind of cookie. It was a buttery shortbread cookie. “Wow!” she said after taking a bite. You really just need one cookie when they’re this wonderful!”
That is correct.
So when I spotted these cookie stamps at Williams-Sonoma, I was immediately smitten and knew I had to have them.
And I instantly remembered what my acquaintance had mentioned about those buttery shortbread biscuits. These adorable cookie stamps required only the finest.
So, after a long search for the best shortbread cookie recipe, I came on this one.
They’re light, buttery, and really stunning with the cookie stamp. Plus, by modifying the tastes of the jam, you may tailor them precisely to your liking.
I went with Cherry and Apricot, but there are so many more options. Strawberry, Mint, Raspberry, Orange, and Boysenberry (think Christmas hues here). You get the picture. And they turn out to be little stained-glass windows.
They are, without a doubt, the best shortbread cookie I’ve ever tasted. There are no preservatives in these cookies, unlike store-bought cookies. In reality, the jam is one of just five ingredients in these cookies.
The Best Shortbread Cookie Ingredients
- Butter: For added moisture and taste.
- Flour is used to keep things together.
- Powdered sugar gives sweetness as well as smoothness.
- Vanilla enhances the flavor of everything.
- Jam: This is where you may let your imagination go wild.
The Best Shortbread Cookie Recipe
I’ve tried countless times to make the perfect dough. It wouldn’t hold together the first time because it was so dry. I went overboard with the wet ingredients the second time. Finally, I realized that the dough tastes better when the components are kept simple.
Actually, there are just four components in the dough itself. You might use a food processor, but there’s no need; an electric mixer would enough.
In reality, after softly combining the butter, flour, powdered sugar, and vanilla, set the mixer aside and complete the job with your hands. There is a good explanation for this. You may mix it more carefully with your hands.
Over-mixing always results in harshness, whether you’re preparing cookies, pancakes, or bread. So mix it just long enough for it to hold together in a ball. Then gently flatten it into a round.
Next, on the counter, put down a huge piece of plastic wrap, approximately 12″ long.
This plastic will be used to cover the dough and chill it for 30-40 minutes, until it is hard enough to roll out.
Simply peel the dough from the plastic wrap and place it on a big piece of parchment paper to cool. It’s a lot simpler to roll out and stamp these cookies on parchment paper.
Simply dust the top of the circle with flour. Then turn it over and dust it with extra flour. Before spreading out the dough, dust your rolling pin with flour as an additional precaution with these delicate cookies.
It’s also critical to roll the dough at least 1/2″ thick when utilizing stamps. No, the cookies will not be as thick as that. They’ll really push down a little to make them a little thinner. The ideal cookie size. The exquisite indentions will be more visible because to the thicker dough.
Just wanted to give you a heads up. Stamps push down differently than cookie cutters, so using them requires a little finesse. You swiftly push down with cookie cutters, leaving the cut-out cookie behind.
When using stamps, however, you must push down forcefully with the stamp, hitting the middle button hard enough to pick up the cut out cookie. Then push the center button once more to release the cut-out cookie onto a parchment-lined sheet pan. It needs one or two practice runs before everything functions well.
After you’ve cut all of the cookies, it’s time to fill the centers with jam. It doesn’t take much, maybe a quarter teaspoon each cookie. After you’ve filled all of the cookies, gently sprinkle sugar on top of each one. This adds a glimmer to the cookies.
Then bake them for 20-25 minutes at 350 degrees F, or until the sides are slightly browned. Remove them from the oven and place them on a cooling rack to cool.
These cookies are to die for! My only issue is that it vanished much too quickly. I hope you like these as much as I do.
Recipes to Print
Best Shortbread Cookie
The Best Shortbread Cookie is the one to make if you only bake one kind of cookie for the holidays. These cookies are simple to prepare, enjoyable to eat, and full of buttery goodness.
15-minute prep time
Cooking Time: 25 minutes
Time to chill: 40 minutes
Time allotted Time: 40 minutes
Dessert is the last course.
16 cookies per serving
Calories: 178 kilocalories
Pam is the author of Two Cups of Health.
- 1 pound of butter
- Flour, 2 CUP
- a half-cup of powdered sugar
- 1/2 teaspoon Vanilla
- 4 tablespoons jam
Preheat the oven to 350 degrees Fahrenheit.
Using parchment paper, line a sheet pan.
In a large mixing bowl, cream together the butter, vanilla, and powdered sugar. Then, using an electric mixer, mix in the flour until the dough just starts to come together.
Knead the dough by hand until it is able to be moulded into a ball. Then flatten it out into a circle.
Refrigerate the dough circle for approximately 40 minutes after wrapping it in plastic wrap.
When the dough has cold, place it on parchment paper that has been dusted with flour. On the top of the circle, sprinkle some more flour. Roll out the dough to a thickness of 1/2″ using a floured rolling pin.
Fill the interior of the stamp with flour and press firmly into the dough, pressing the middle button hard enough to pick up the cookie with the stamp. Then press the middle button to release the cookie and set it on a parchment-lined baking sheet.
Stamp the remaining cookies, then roll out the leftover dough and stamp it again until all of the dough has been used.
Fill the center imprint with 1/4 teaspoon of your favorite jam. After that, gently dust the cookies with granulated sugar.
Bake for 20-25 minutes, or until the edges of the cookies begin to brown slightly. Remove the cookies from the oven and let them to cool on a wire rack.
Calories: 178kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 20mg | Sugar: 4g
Please leave a comment below and save this recipe to Pinterest if you like it!
You may also be interested in these cookie recipes:
Ginger Molasses Cookies
Meringues with Espresso and Chocolate Chips
Cranberry Chocolate Chip Macadamia Cookies
Watch This Video-
The “best shortbread cookie recipe” is a delicious cookie that can be enjoyed by everyone. It’s the perfect snack for any time of day.
Frequently Asked Questions
What is the difference between shortbread and shortbread cookies?
A: Shortbread is a type of biscuit that typically has a crumbly texture, whereas shortbread cookies are more like the traditional cookie.
What is the difference between a butter cookie and a shortbread cookie?
A: A butter cookie contains more butter, whereas a shortbread cookie has lots of flour.
What tastes better shortbread or sugar cookies?
A: You can taste both shortbread and sugar cookies separately.
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