portlatino.blogg.se - Rolled shortbread cookie recipe

Rolled shortbread cookie ingredient ratio Note that depending on the filling you opt for, many options will require refrigeration, so you may want to store the baked shortbread cookie cutouts in a sealed airtight container at room temperature, and then fill the cookies just before serving.

thick chocolate ganache, like the milk chocolate ganache that you can spoon or pipe onto cookies once it's set.

lemon curd or other fruit curd, like in these grapefruit curd filled cookies.

jam or marmalade (like this three fruit marmalade or this plum jam, or even a rhubarb jam (no pectin).

Once baked, these shortbread cookies are just firm enough to sandwich with a filling. They keep their shape while baking and don't spread in the oven. The cut out shortbread cookies bake without much puffing or distortion of shape. You can also try replacing the vanilla extract in the cookie dough with bourbon, rum, or even cognac. Using vanilla extract makes the flavour more complex, less bland. Technically, traditional shortbread aren't made with vanilla, but this recipe is. Whether you want to make shortbread sandwich cookies or you just want plain shortbread cookies, this recipe rolls out beautifully and is very easy to work with.

The secret to really good shortbread cutout cookies, that you can serve plain or sandwiched with a jam filling, is a sturdy cookie that is buttery and not too sweet. Cool the cookies completely on the baking sheets.Disclosure: As an Amazon Associate, I earn from qualifying purchases. Remove from the oven and immediately sprinkle the cookies with the granulated sugar (the sugar will not stick if the cookies aren't hot). Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the shortbread is very lightly browned, 10 to 12 minutes. Repeat chilling and cutting until all of the dough is used up.Ħ. Gather up the remaining dough, rewrap in plastice, roll into another 1/4" thick rectangle, chill for about 10 minutes, and cut out more cookies. Transfer the cookies to the prepared baking sheets, leaving about 1/2 inch space between the cookies. Using a 2" round cookie cutter dipped in flour, cut out the shortbread, cutting them out very closely to reduce the amount of scraps. (If the dough cracks, it is too cold let stand at room temperature for 5 to 10 minutes and try again.ĥ. Roll out the dough into a 1/4" thick rectangle. Sprinkle the top of the dough with flour. Unwrap the dough and place on a lightly floured work surface. Rap the 4 edges of the dough rectangle a few times on the work surface. Position the racks in the center and top third of the oven and preheat to 350 degrees F.Ĥ. Transfer to a baking sheet and refrigerate until the dough is chilled and firm, but not rock hard, about 1 hour.ģ.

This will give you a nice rectangle that will be easy to roll out after chilling. Using a rolling pin, roll the dough to fill the corners of the wrap. Fold the plastice wrap loosely over the dough to enclose it, keeping the edge of the wrap at right angles. Place the dough on a lightly floured work surface and sprinkle the top with flour. With the machine on very low speed, gradually add the flour, mixing just until the dough is combined. In the bowl of a heavy duty electric mixer fitted with the paddle blade, beat the butter, superfine sugar, vanilla and lemon zest on medium speed until light in color and texture, about 2 minutes.

These caveats aside, shortbread is really quite easy to make.ġ. Shapes with rounded edges bake best, because sharp points (on stars, for example) tend to get too brown. You can cut out any size or shape you like. My cookies get a little extra crunch from the sugar sprinkled over the hot baked cookies as they come out of the oven. Shortbread Cookies traditionally have just a few ingredients, so the buttery flavor really comes through.