Throw Back Thursday time again. These shortbread cookies date all the way back to December 16th, 2011 … almost 4 years ago. Seriously, where does the time go?
The idea behind #tbt occurred to me when I was going through all my older posts with my handy new Grammarly app, correcting the pesky grammar errors I had made. What I found were lots of great recipes with lots of terrible pictures. It was embarrassing.
The original shortbread cookie pictures definitely aren’t the worst of the bunch, but I wanted to bring the recipe to the front page again as it’s one of my all-time favourite cookie recipes.
The shortbread is crazy soft. When I say it melts in your mouth, I mean it. No chewing required. They’re the most tender shortbread cookies you will ever eat. I just passed one to my handsome man and his response was, “Damn, woman. I don’t know what just happened in my mouth, but I want more of it.”
I’ve rewritten the recipe to make it a little easier for you to follow. Back in 2011, I still had a lot to learn about recipe writing!
This shortbread cookie recipe has only 5 ingredients, is made in one bowl, and is the best shortbread you will ever eat. Are you sold? You should be!
Original post date: December 16th, 2011
There are some Christmas traditions that would leave me pouting and stomping my feet like a two-year-old if I didn’t get to enjoy. That doesn’t paint a very nice picture of me, does it? The truth is I probably wouldn’t actually throw a temper tantrum, but I would want to.
My mom, sister and I sit in a circle by the side of the decorated tree, Bailey’s with a little coffee in hand. My nephew now joins us, no Bailey’s or coffee for him, not for many years yet. We take turns unwrapping one small gift from our stockings, passing it around and admiring it. At some point, our coffee cups are replaced by champagne flutes. The whole process takes us hours, mostly because we are chatting and laughing so much.
Between sips of Bailey’s and coffee and ripping the wrapping off little presents, there’s always room for some Christmas baking.
I’ve never had shortbread cookies as good as my mom’s. Since I was given the recipe a few years back I’ve been told, “I’ve never had shortbread cookies as good as yours before.” I don’t mean to brag … but really, it’s that good. It quite literally melts in your mouth. That’s not a figure of speech; it disintegrates into buttery goodness on your tongue.
The trick is to beat it for longer than you ever think any cookie dough needs to be beaten. Pull a little Mohammed Ali action and KO that cookie dough. It should look like this:
If you make these Shortbread Cookies make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your pictures. I love seeing TEM recipes you create!
- 2 cups butter, very soft (I use salted, but unsalted works, too)
- 1 cup icing sugar
- 1 teaspoon vanilla
- ½ cup cornstarch
- 3 cups all-purpose flour
- Coloured candied cherries or dried cranberries, for garnish
- Preheat your oven to 350 degrees. Lighty grease three baking sheets.
- Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. I always set a timer for 10 minutes as it feels like a long time.
- Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie. Note: if you don't have 3 cookie sheets wait until you remove the baked cookies from one and it cools completely. Putting the cookie sheets outside in the cold, winter weather cools them down very quickly.
- Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.
- Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Do be careful when moving them as they will fall apart if you transfer them too soon.
The original pictures of the Shortbread Cookies
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography.