Best Shortbread Cookies
If you are looking for the best shortbread recipe then this shortbread recipe is just for you. Our shortbread cookie recipe is quick and easy, as well as fabulous. We like our shortbread cookies to be slightly brown on top and semi-soft on the inside. How about you? This is the best shortbread cookie recipe we know of and well worth making. It’s a “try it, you’ll like it” kind of shortbread recipe!
Our shortbread cookie recipe can be put together in no time at all if you have already milled your flour. There are only 5 ingredients. Shortbread cookies are always a favorite and can be served for any occasion. This shortbread recipe is extremely buttery which always makes things taste good.
Shortbread recipes are a wonderful starting point for all kinds of sweet adventures. You can top it with some jam; add some flavor to it by adding almond or vanilla extract, even a little cardamom, or both! If you are a chocolate lover, then melt some chocolate on top. If you want to put cookie icing on top, we have included that recipe for you as well. You can always leave it alone since our shortbread recipe can stand on its own in perfect simplicity and our shortbread recipe is already mildly sweet! Isn’t it totally nice to have tons of options for our shortbread cookie recipe? We certainly think so!
We believe our shortbread recipe is terrific because of our freshly milled soft white wheat berries. We mill our wheat berries in our WonderMill on the pastry setting. The flour you mill for this shortbread cookie recipe will be light and fluffy. In fact, we encourage you to mill the wheat berries and then slowly run a spoon through the flour gently lifting and lowering it adding a little more air.
The most difficult part of our shortbread cookie recipe is waiting for this delightfully light-gold, crisp/flaky shortbread to bake.
Shortbread Cookies
- Author
- Palouse Brand
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Servings
- 9
- Category
Dessert
- Cuisine
American
Ingredients
- 1 ½ cup Palouse Brand Multi-Purpose Flour
- ¾ cup butter, at room temperature
- ½ cup powdered sugar
- ½ tsp. vanilla
- Pinch of salt
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp. vanilla
Directions
- Preheat oven 325 degrees. Lightly coat a baking sheet with cooking spray. Cream butter, then slowly beat in powdered sugar and vanilla.
- Mix the salt and flour together in a medium sized bowl. Slowly work in the flour and salt, then turn onto an un-floured surface and knead until completely blended.
- Firmly press dough into baking sheet and prick all the cookies with a fork.
- Bake 25 minutes until lightly browned. Let cool in pan for 10 minutes, carefully loosen edges from pan and invert onto a cutting board.
- Mix all ingredients together until fluffy.
Read more
Our Slow Cookin’ Split Pea Soup is rich, flavorful, and super-duper easy to make. We like to say, “Where there are quality green split peas, there is wonderfully flavored green split pea soup with...
We believe the nutrition of whole grain flour should extend beyond your typical “healthy” recipes. There is no reason to reserve the fiber and nutritional value of the whole wheat berry to certain ...
3 comments
This are my go to dessert base. Thickness is what you want. My favorite recipe is shortbread dough in the pan line with parchment paper so you can lift it out. Then press about 2 ounces of dark chocolate cookies int the shortbread dough. Then you have a decision at this point as you glop and spread jam over the dough and chocolate chips with jam that you have a similar fruit to put on top. Then more chocolate chips. Bake at 350 for about 30 minutes or until done.
Chris Idzerda
What size baking pan, and how thick should the batter be once in the pan?
Daniel Hobbs
Shortbread was fabulous without icing. My co-worker ate it with the vegan Irish stew.
Anne Rivera
Leave a comment
All comments are moderated before being published.
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.