Shortbread Cookies!

Toronto, ON, Canada / SayRadio

Traditional Shortbread Cookies

If there is anyone in this world that loves sweet it’s me, and cookies are my absolute favorite. Other than the traditional home baked chocolate chip cookies, shortbread cookies are my favorite! A traditional shortbread recipe is great because you can add whatever you want to make the cookie to your own preference. I personally love the basic shortbread recipe because shortbread is good on its own, its doesn’t need chocolate, or cranberries to make them better because shortbread is perfect the way it is! Christmas time is right around the corner so baking season is in, and I can’t wait to enjoy the delicious luxuries of this time of year! Christmas is the most wonderful time of year! I am going to present you with a basic shortbread recipe, with minimal ingredients to make things easier on us students who don’t have a lot of money.

You can also have FUN when it comes to baking shortbread cookies, I always use cookie cutters and make all sorts of cool shapes. The kids in my family enjoy chocolate dipped shortbread cookie or ones covered in sprinkles. Although I may prefer plain adding cranberries and walnuts to shortbread is also very good. I have also had fun making shortbread with my nephews that have toffee bits or Nutella filled shortbread! You can have so much when it comes to baking, adding your own touch is the best part but now you have the base ingredients. Good luck, the mixing is the most difficult part because shortbread cookies can become really flakey if you do not mix the butter right. Electrical mixers are preferred because they cream the butter more thoroughly than doing it by hand.

Ingredients:

  • 2 cups non-salted butter, softened
  • 1 cup of white sugar
  • 2 tsp of vanilla extract
  • 4 cups of all-purpose flour

Directions:

Preheat over to 350 degrees F (180 degrees C)

Use an electrical mixer to cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

Put through cookie press or press cookie by hand and form cookies onto baking sheets.

Bake for 10-12 minutes.

Directions sourced by: http://allrecipes.com/recipe/10269/shortbread-cookies-ii/

Source: https://www.flickr.com/search/?text=shortbread%20cookies

Summary of the History on Shortbread Cookies:

The story of shortbread begins with the medieval cuisine called “biscuit bread.” The people took the leftover bread dough and dried it out in the oven in low heat until it hardened into a type of rusk. “Biscuit” means “twice baked”. The yeast in the bread was eventually replaced with butter, turning “biscuit bread” into shortbread.

Shortbread was actually a luxury in Scotland, where it was first discovered. The dessert became a special treat just for special occasions such as weddings. The online magazine “Historic UK,” says, “The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. In Scotland it is still traditionally offered to “first footers” at New Years.” The dessert became well known in the UK as well.

Sourced by: http://www.historic-uk.com/HistoryUK/HistoryofScotland/Scottish-Shortbread/

By: Melanie Hicks

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