Shortbread Cookies
Note: This recipe was submitted by Sue Den to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest. My mom’s shortbread cookies have been a holiday treat ever since I can remember and she remembers her mother making these cookies when she was a girl. I make these cookies every Christmas and they are a St. Patrick’s Day tradition in our family. They are the perfect mix of sugar and butter and melt in your mouth. It took me years to get the mix just right and I added my own touch to them by drizzling/dipping them in chocolate and vanilla. Mom wasn’t too sure about that until she tried one gave and me her blessing that my twist on the recipe was “not bad” – “not bad at all.”. We think my Grandmother brought the recipe over from Belfast when she settled in Vancouver, BC in the early 1900’s or perhaps she created the recipe when she opened her bakery chain in Kerrisdale, BC. Note: Mochiko Sweet Rice Flour can be found at most supermarkets in the Asian food section.
Total Steps
6
Ingredients
4
Tools Needed
7
Related Article
http://www.zenkimchi.com/FoodJournal/archives/1321Ingredients
- 1 cup salted butter, chilled
- 1/2 cup powdered sugar
- 1/2 cup Mochiko Sweet Rice Flour
- 5 1/2 cups all-purpose flour
Instructions
Step 1
Cut the chilled butter into small pieces and combine with the flour and sugar mixture. This can be done using a mixer or by hand.
Step 2
Once the dough starts sticking together, use your hands to knead it well. If the dough becomes soft, you may chill it briefly, but do not leave it in the fridge too long as it will become very hard.
Step 3
Lightly sprinkle with rice flour as needed, then roll out the dough until it is about 1/4 to 3/8 inch thick. Cut into desired shapes.
Step 4
If using a spice can as a cookie cutter, remember to punch a few holes in the bottom to prevent the cookies from getting stuck. Use a fork to poke holes or press marks on the top of each cookie.
Step 5
Bake in a 350°F oven for approximately 15 minutes total. Bake for about 10 minutes, then turn the pan around and bake for another 5 minutes. Keep a close eye on them, as the bottoms will brown quicker than the tops, and they burn fast once they start to change color.
Step 6
Once cooled, serve the shortbread cookies plain, or dip them in melted chocolate or vanilla, or drizzle with chocolate, if desired.