Imagine biting into a buttery, melt-in-your-mouth cookie that carries generations of family love and Scottish culinary heritage. Grandma Horsfall's Shortbread Cookies are more than just a sweet treat – they're a nostalgic journey into the heart of traditional baking. With just a few simple ingredients and a touch of baking magic, you'll create the most delicate, crumbly cookies that have been delighting families for generations. Get ready to transform your kitchen into a cozy Scottish bakery and impress everyone with these irresistible, classic shortbread cookies!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Ensure all ingredients are at room temperature, especially the butter. Remove butter from refrigerator 30 minutes before starting to soften.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened unsalted butter using an electric mixer until smooth and pale, approximately 2-3 minutes.
- Gradually add powdered sugar to the butter, continuing to mix until the mixture becomes light and fluffy, about 2 minutes.
- Pour in vanilla extract and mix until well incorporated.
- Sift together the all-purpose flour and salt in a separate bowl to ensure even distribution.
- Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead until it comes together smoothly.
- Roll the dough to approximately 1/4 inch thickness and cut into desired shapes using cookie cutters or a knife.
- Carefully transfer cookies to prepared baking sheets, spacing them about 1 inch apart.
- Optional: Lightly prick the surface of each cookie with a fork to create traditional shortbread design.
- Bake in the preheated oven for 18-22 minutes, or until edges are very lightly golden but not brown.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to one week.
Tips
- Temperature is Key: Make sure your butter is truly softened but not melted. Room temperature butter creates the perfect texture.
- Don't Overwork the Dough: Mix just until ingredients are combined to keep the cookies tender and delicate.
- Use High-Quality Butter: Since butter is the star ingredient, choose a good-quality unsalted butter for the best flavor.
- Chill for Precision: If the dough feels too soft, refrigerate for 15-20 minutes to make cutting and shaping easier.
- Watch Baking Time Carefully: Shortbread should be very lightly golden – not brown. Ovens vary, so start checking at 18 minutes.
- Cooling is Crucial: Let cookies cool completely on the rack to develop their signature crisp texture.
- Storage Tip: Store in an airtight container to maintain freshness and prevent them from becoming stale.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
