Is there something in between shortbread cookies and Christmas? I don’t know why, but I must have shortbread cookies around Christmas. I made these cookies for this Christmas and everyone really loved them!
If you love shortbread and citruses, you’ve got to try this recipe.
INGREDIENTS & EQUIPMENT
Ingredients – Makes about 30 cookies
1 1/2 cups (3 sticks) Unsalted Butter (at room temperature)
1 1/4 cups Confectioners Sugar
2 cups All-Purpose Flour (plus Extra for dusting)
1 cup Cornstarch
1 tsp Salt
2 Tbsp Grated Orange Zest
1 Tbsp Grated Lemon Zest
HOW TO MAKE
1. Sift the flour, cornstarch, and salt into a bowl and set aside.
2. Cream the butter on medium speed until light in texture and smooth about 2 minutes.
3. Add the orange and lemon zests.
4-5. Add the confectioners’ sugar (shift it before you add). Cream until the mixture is light and smooth about 2 minutes (Scraping down the bowl with a rubber spatula as needed.).
6-7. Add the sifted dry ingredients and mix on low speed. (I forgot to sift ahead, so I was sifting directly into the bowl.)
8-9. The dough is done when it is just blended well. Wrap the dough with plastic wrap and refrigerate at least for 1 hour.
10-11. Shape the dough in a square and roll the dough to 1/4-inch thickness. Cut into 3 x 2-inch (for wide shortbread) 1 x 2-inch (for narrow shortbread) rectangle.
12. Grease the cookie sheets with butter or cooking spray and place the cookies on the prepared cookie sheet about 1 inch apart. Cover and chill for 30 minutes before baking.
13. While the dough is chilling, preheat the oven to 350 F. Then, bake for 20-25 minutes.(Rotating the pans as necessary to bake evenly.)
14. When the edges of the shortbread are a very light gold, they are done. (They feel very soft and breakable, but they will harden while they are cooling down.) Transfer to wire racks and let cool completely before serving.
15. If you desire, dip the shortbreads into a soft ganache and let them harden and serve.
SERVING & STORING
Serving: Serve them as soon as they are cooled.
Storing: Store in a airtight container at a room temperature up to 3 to 4 days.
- Rolling dough: Chill the dough for 30 to 60 minutes before rolling.
- Baking shortbread cookies: Shortbread tend to spread out while it is baking, so make sure you cut them smaller than the size that you want when they are baked. Also, lower your baking temperature down to 325 F and increase the length of baking time depends on your oven. You don’t want to burn shortbread cookies.
- Dipping in ganache: Ganache doesn’t harden well. I’ve learned that I should use tempered chocolate or candy melts if I want chocolate covered shortbread cookies.
This is the recipe that I use whenever I make shortbread cookies. I personally love citrus flavor, but feel free to not add orange and lemon zest if you prefer original shortbread cookies.