Best Shortbread Cookies Ever Food

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
• Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

BEST SHORTBREAD COOKIES EVER!

Steps:

• Preheat oven to 350 degrees
• Cream butter and sugar in mixer until blended well and slightly fluffy.
• Add vanilla and mix.
• Add the flours 1/2 cup at a time, mixing lightly in between.
• Roll out the dough and cut into shapes or squares. (easiest and looks like traditional shortbread!)
• The dough can be a bit sticky so either chill it in the refrigerator or flour your board and rolling pin well. If you have trouble, you can also pat the dough out and cut into squares.
• Bake for 10 - 14 minutes, or until lightly browned on edges. (All ovens cook differently so DON'T OVERCOOK!! They are done when they are only very, very slightly browned on the edges. (and look a little not quite done) This creates a delicate cookie. If you like them crunchier, cook longer)
• Enjoy!!

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.