Our Community Manager, Jennifer
, is always on the lookout for a shortbread recipe to conquer all shortbread recipes... "This recipe is really very nice if you're looking for a not-so-sweet, delicate type of cookie. The recipe is simple and they bake up very nicely. They cookies are a little fragile, but that's a small price to pay for the melty texture. You're probably going to want to double this recipe."
Recipe adapted from Elizabeth Baird's Simply The Best Shortbread Cookies
1 cup of the best butter you can get your hands on - the butter is the main event here.
1/4 cup sugar
1 package Dr Oetker Original Vanilla Sugar
2 tablespoons ground emmer or 3 tablespoons cornstarch
1 3/4 cups all purpose flour
Preheat oven to 275 F
In a large bowl or standing mixer beat butter until light and fluffy. Gradually beat in emmer or cornstarch and then sugar + vanilla sugar.
Beat in flour a little at a time using a wooden spoon if you're using a bowl or mix on low-ish speed if you're using a stand mixer.
Roll cookies into balls and place on a parchment lined cookie sheet. Flatten the balls with a fork or the bottom of a textured glass to create a nice pattern on top. I used a small metal sieve to create a cool grid effect on mine.
Decorate with sugar or sprinkles. I used a combo of sugar & edible gold stars.
Pop cookies in the freezer until firm.
Bake in oven for 40-50 minutes or until firm. You don't want these cookies to brown, but if they're a tiny bit golden on the bottom, that's okay.
Allow cookies to cool on the tray for a few minutes to firm up and transfer verrrry gently to a rack to finish cooling. If you find you like your cookies a little sweeter, you can always sift some icing sugar on the still-warm cookies to sweeten them up a bit. Plus, it's pretty!
They can be kept in an airtight container for 2 weeks and they freeze beautifully. Remember they are a bit delicate, so if you're freezing them or gifting them, wrap them up nicely.