Mom’s Christmas cookies have always been shortbread, and she makes them every year throughout the holiday season. These cookies are whipped shortbread, and they are so buttery and delicate that they virtually dissolve in your tongue. You are going to adore these!
This is the shortbread cookie recipe that has been passed down through generations in our family. They were included in the assortment of Christmas cookies. If they were absent, Christmas just wouldn’t seem the same.
These shortbread biscuits have an almost unreal texture. We are not exaggerating when we say they dissolve in your mouth. There is no need to chew anything. They are the softest shortbread biscuits you will ever have the pleasure of eating. This recipe for shortbread cookies requires just five ingredients, can be prepared using a single dish, and yields the most delicious shortbread you have ever tasted. Have I convinced you? You really ought to be!
JUST FIVE SIMPLE INGREDIENTS ARE ALL YOU NEED TO MAKE THIS FOOLPROOF RECIPE! WHAT YOU WILL NEED IS AS FOLLOWS:
- Sifted all-purpose flour; I used 370 grams.
- Salted butter; I used 4 soft sticks at room temp.
- 150 grams.Of powdered sugar.
- 60 grams.Of cornstarch.
- 1 small spoon.Of vanilla extract.
- For garnish, I used dried cranberries.
1st Step: Turn the oven temperature up to 350 degrees. The center of the oven is where you want to put the rack. In a large bowl, combine the flour, butter, powdered sugar, cornstarch, and vanilla extract.
2nd Step: After waiting a few minutes, the dough will begin to resemble coarse sand. The dough will start to come together after another 3-4 minutes of beating.
3rd Step: Turn up the speed to high and continue beating the dough for a further minute or two, or until it reaches the consistency of thick whipped cream until the ingredients have come together and the beaters are straining.
4th Step: Place tablespoon-sized scoops of dough on a baking sheet. If using, bake the cookies with a dried cranberry pressed lightly into the tops for an additional 15 minutes.
5th Step: If you’re baking cookies, it’s preferable to bake only one sheet at a time. For the next batch, get out a clean baking sheet. Put the cookie dough on a baking sheet that has been refrigerated.
6th Step: Allow the cookies to cool on the sheet pan for at least 10 minutes before transferring them to a cooling rack using an offset spatula or slotted fish spatula.