![]() ![]() I will most happily place them in my keeper file.Make Shortbread Cookie with Hand Mixer or Stand Mixer Even a guy said they were light and buttery. I made these for Valentines Day using fluted heart cookie cutters and what a success! They were described as "heaven on earth". Sprinkled some with colored sugar, reserved others for melted chocolate. I made it even easier by shaping balls out of the dough, then flattening into discs. The shortbread is good even without the chocolate, too. These cookies are a huge hit with coworkers and family. The chocolate-dipping is a bit time-consuming but worth it. These cookies are always a hit either way. When there's no time for dipping in chocolate, I simply press the face of the cookie in sugar before baking. No noticebale difference! Does anyone know what that's all about?Ī wonderful cookie with or without the chocolate. I chilled the cookies for the first batch and skipped that step for the second batch. One of the best shortbread cookies around. The one change I made was to add the zest of one lemon to the dough-I think it gives it a nice flavor. Yum! I'm making these for a party tomorrow-I haven't dipped them in the chocolate yet, but I just took the cookies out of the oven and they are SO delicious! I already have rave reviews from my roommate. I thought I had a fiasco but it sat for a bit and then it was much better. It means it when it says to have the butter at room temperature. This is great! I made them for a book club at church and received a lot of compliments from about 15 women, many of them strong cooks and bakers. As the butter wasn't at room temperature, I beat the butter with the sugar much more until the mixture was light and fluffy. They're pretty quick to make I think I'll follow another reviewer's suggestion and roll them into balls and flatten next time since they were a bit crumbly. Be sure not to roll them any thinner than 1/4 inch! My cookies were a lovely, light texture and the quantity of melted chocolate was just right. I've made chocolate dipped shortbread cookies before but this year couldn't find the recipe due to a move and used this one. Although they weren't visually appealing, the basic cookie was very good. I also tried to dip them in chocolate but were so flaky they fell apart in the chocolate. I even tried freezing them and that didn't work either. I'm not sure what went wrong, but these cookies went completely flat. Store in airtight container at room temperature. Let stand until chocolate is set, about 1 hour. Step 6ĭip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. To decorate: Line baking sheet with clean parchment or wax paper. Cool on pans 5 minutes, then transfer to racks and cool completely. Bake until edges are golden, about 15 minutes. Prick each cookie several times with tines of fork, then chill 10 minutes. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Divide dough in half and shape into 2 disks. Add flour and mix at low speed until combined. In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Line 2 large cookie sheets with parchment paper. Arrange racks in upper and lower thirds of oven and preheat to 325☏. ![]()
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