Quick Shortbread Cookies Recipe

From an early age most of my grandchildren have taken turns helping me bake, sometimes just because they wanted to have the mixing beaters or maybe sneak a few chocolate chips. Whatever the reason I’ve been blessed with fond memories of stirring up goodness in the kitchen on more than one occasion with the grandchildren.

Last week my two of my grandchildren helped me create shortbread cookies.

Shortbread Cookie Ingredients:

Cream together:

2/3 cups of BUTTER

2/3 cups of Crisco, I use butter flavored but plain works too.

1 1/2 cups of white sugar

Place the above ingredients in the mixing bowl, if you have a stand mixer, place the speed to low and let run about 3 minutes.

Stop the mixer and add in:

2 tsp of vanilla

2 eggs (whole egg, white and yolk)

**Sometimes I add 2 tbsp of orange juice to change up the flavor.

Turn the mixer back on low for a few moments until combined.

Turn the mixer off and let the ingredients sit for a few moments while you sift your flour. Yes, you really should do this step.

Sift:

3 1/2 cups of white flour

2 tsp baking powder

1 tsp of salt

1/4 cup of powdered sugar

Once the dry ingredients have been sifted, you can add in a cup of the sifted dry ingredients at a time in the mixers bowl and mix on low speed until combined. Stopping the mixer to add in addition mixture until all of the sifted ingredients have been combined with the sugar/butter mixture. You’ll know the dough is done when it starts to clump and pull away from the bowl, it will make a thumping sound as this happens.

Now cover your dough and place in the refrigerator to chill. Did you know if you chill any cookie or pie dough that has butter or shortening in it, it will help prevent your baked goods from spreading across the baking sheet.

Preheat your oven to 350°

Once the dough has chilled, you can start rolling out the dough. I use powdered sugar on parchment paper to work with my dough to prevent adding in too much flour and making my cookies dry.

Today I wanted to test out a theory about holiday cookies, which will need to serve 30+. I decided upon bit size cookies AND thinking outside the cookie cutter shape box.

Little bit and I patted out a good hand sized amount of dough to about 3/4 inch thickness in the shape of a square or a rectangle will work. Note* keep the width of your dough no wider than the knife blade you will be using to slice the dough into bite size goodness.

Once the cookie dough has been shaped, then sprinkle with holiday sprinkles. As you can see below we had a pink/purple thing happening today. Hey, someone somewhere is decorating their holiday tree with pink/purple. We sliced our first batch into bite size squares and then the second batch we made a circle and then slice it up into “pizza” shape as she directed. Lol.

Once the cookies have been cut, place then apart on a parchment or silicone baking mat covered baking sheet and bake just until the VERY BOTTOM EDGE OF THE COOKIE STARTS TO TURN LIGHT GOLDEN TAN. Do not over cook or your cookies will become bricks. Remove the baked cookies to a cooling rack, then start the process over again. I’m fairly confident we make about 3 full pans of cookies, however quite a few disappeared as soon as they cooled, so it was never about a complete cookie count. 😉

The second set of experimental dough shapes we, ok by we I mean me, decided upon was a “hat” shape, which I used the bottom of a glass coffee mug to make the cut flute around the edge of the cookies. Then little bit and curly ever so painstakingly placed sprinkles around the edges and we finished by topped the hat cookies with sparkling sugar.

To sums it up, I think our bite-size cookie experiment was a success. I wanted to create bite size items for our holiday game night menu. Thus allowing everyone to enjoy a bite of this and that. Hey, it’s all about trying out new dishes when you have a covered appetizer dish party.

Happy Holiday’s!

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