Shortbread Cookies

If you ever want to whip up something in no time, with less than 6 ingredients, then I say shortbread cookies are the best bet.

Highly addictive, these shortbread cookies are super buttery resulting in rich and crumbly melt-in-mouth texture.

Extremely versatile, these can be made into any shape you desire and the end result is just perfect.

These can be made ahead of time and stored in an air tight container for upto 2 weeks at room temperature or can be frozen again in an air tight container for upto 2 months.

Here's how these are made.

Ingredients:

• 200 gms butter unsalted and softened at room temperature

• 60 gms icing or powdered sugar

• 280 gms of all-purpose flour

• 40 gms or 4 tablespoons cornstarch

• 1 teaspoon salt

• 1 teaspoon vanilla extract

Method:

• Preheat oven to 160°C

• Line a 18 cm X 18 cm square baking pan with a parchment paper.

• Add the butter to a mixing bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds. 

• Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. 

• Add vanilla extract and mix well.

• Add sifted flour, salt and cornstarch and mix at low speed until well blended. The mixture will be crumbled and soft. 

• Knead the dough a bit just so that the dough comes together, but don’t overwork it. At this point the dough actually should feel velvety and soft in your hands.

• Pat the dough in the parchment paper lined baking pan. Make sure the parchment paper hangs off the sides to make it easy to lift out the cookies once baked.

• With the help of a spatula gently flatten the dough uniformly. You could use your palms too if you are comfortable.

• Using a sharp straight knife or a cookie cutter, cut the dough into desired shape.

• Alternatively, you could roll out the dough so that it’s about 1/4 of an inch in thickness. You can then cut into your desired shape. 

• Pop the baking tray in the refrigerator for about an hour or more before baking. Chilling cookie dough before baking, ensures the fat in the cookies is solidified and does not spread when baking, resulting in crispy crumbly texture.

• Bake for 30 to 35 minutes, or until just done, slightly golden in color. Do not let them get brown.

• Remove from the oven.

• Lift out the cookies from the pan using the parchment paper and cut into desired shapes as marked before.

• Cool the cookies on a wire rack. 

• The best friends for your tea time are ready.

Enjoy!