Shortbread?
 

There are so many recipes for shortbread with such an abundance of varying ingredients--caster sugar, granulated sugar, icing sugar, salted or unsalted butter, egg yolks or not, mix with a pastry cutter, mix with a stand mixer...HELP!

Could you lovely people please share your favourite tried and true, never fail shortbread cookie recipe with me? (and any hints to make it come out right would be greatly appreciated!)

I use a variety of recipes depending on what sort of shortbread I want. Fluffy, whipped, thick sandy etc.

I never put an egg in shortbread.

I usually use my mixer.

Some recipes have corn starch too.

I usually bake it at a lower temp.

And this reminds me have to clean my oven before I make it this year.

My very favourite is the Whipped shortbread from The Best of Bridge.
1 cup butter
1½ cups flour
½ cup icing sugar
Combine all ingredients & beat for 10 minutes. Drop from tsp onto cookie sheet. Decorate with maraschino cherry pieces. Bake at 350*F for approx. 17 min until bottoms are lightly browned. Makes approx 3 dozen small cookies.
Check after 10 minutes as edges brown quickly.

* * I set the oven at 300*F and do 8 minutes if using small tree shapes....

My Mom's recipe for Prize Shortbread
(you have to like nutmeg)
1 cup butter
½ cup icing sugar
1 egg yolk
½ tsp nutmeg
flour

Soften butter & add sugar, nutmeg, yolk and little flour. Add more flour until it starts to "crack" when kneading. Roll until ¼" thick. Cut into shapes and bake at 350*F for 20 min......mmmmmm.... so good!

How much flour in mom's recipe?

I never put egg in my shortbread. Just butter, flour, sugar and vanilla.

Butter, flour, sugar, maple flavor, sometimes ground pecans. Once I forgot to bake it in a pan, instead I dropped it by spoonfuls on a cookie sheet - it spread out real flat, but OH, were they good!!

Sounds good never made shortbread cookies.

Here is a recipe that came from a bakery that makes shortbread for clients to give as gifts.

2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

• Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
• Preheat oven to 300 degrees, with rack in upper third.
• Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

You will probably use close to 2 cups but just add a small amount at a time because you don't want them too dry.

I have one that is a thumbprint cookie that close to a shortbread cookie. I use raspeberry jam:

Raspberry Thumbprint Butter Cookies

Ingredients:
• 1 cup butter, softened (no substitutes)
• 1/2 teaspoon almond extract (optional)
• 2 teaspoons vanilla
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 24 teaspoons raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries)

Directions:
1. Set oven to 325 degrees F.
2. Lightly grease a cookie/baking sheet.
3. In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4. In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5. Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6. Push down slightly using the palm of your hand then make a small indent in the middle of each cookie *see note below.
7. Spoon about 1 teaspoon jelly or jam into the hole. Note: Use small measuring spoon. * see note below.
8. Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9. Cool on wire racks.
*I use the end of a wooden spon to make the indent.
*I use a plastic bag, place jelly(room temp, stir well before putting in bag) in, cut off the tip & squeeze the jelly into the indent.