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Shortbread CookiesShortbread Cookies
Shortbread Cookies
Shortbread Cookies
Perfect for hosting, this rich, buttery, melt-in-your-mouth shortbread cookie recipe is easy to make and better to enjoy!
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Recipe - Frankston #713
2023-March-April-CC_Shortbread-Cookies-600x360.jpg
Shortbread Cookies
Prep Time74 Minutes
Servings24
Cook Time16 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract
1 3/4 cups all purpose flour
1/4 cup cornstarch
cookie stamps
Directions
  1. Preheat oven to 350° F.
  2. Line two baking sheets with parchment paper.
  3. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract and almond extract.
  4. Blend until smooth and the butter begins to lighten.
  5. Slowly add the flour and cornstarch. Blend until a dough forms.
  6. Wrap the dough in plastic.
  7. Let it rest for 30 minutes in the refrigerator.
  8. Remove the dough from the fridge.
  9. Roll the dough into 24 (1-inch) balls.
  10. Dip the cookie stamps in flour, dusting off the excess.
  11. Press each ball firmly with a cookie stamp, but not too much that it cracks the dough.
  12. Arrange 12 cookies on each baking sheet.
  13. Then, refrigerate for 12 to 13 minutes.
  14. Bake for 14 to 16 minutes or until edges begin to brown.
  15. Let cool for 5 minutes on baking sheets.
74 minutes
Prep Time
16 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1 cup (2 sticks) unsalted butter, room temperature
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
1/2 cup granulated sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
1 tsp vanilla extract
Not Available
1 tsp almond extract
Not Available
1 3/4 cups all purpose flour
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 5 Pound
$2.99 was $3.49$0.60/lb
1/4 cup cornstarch
Not Available
cookie stamps
Not Available

Directions

  1. Preheat oven to 350° F.
  2. Line two baking sheets with parchment paper.
  3. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract and almond extract.
  4. Blend until smooth and the butter begins to lighten.
  5. Slowly add the flour and cornstarch. Blend until a dough forms.
  6. Wrap the dough in plastic.
  7. Let it rest for 30 minutes in the refrigerator.
  8. Remove the dough from the fridge.
  9. Roll the dough into 24 (1-inch) balls.
  10. Dip the cookie stamps in flour, dusting off the excess.
  11. Press each ball firmly with a cookie stamp, but not too much that it cracks the dough.
  12. Arrange 12 cookies on each baking sheet.
  13. Then, refrigerate for 12 to 13 minutes.
  14. Bake for 14 to 16 minutes or until edges begin to brown.
  15. Let cool for 5 minutes on baking sheets.