OK. I love shortbread and I DID NOT KNOW IT. I had some recently and couldn't believe how wonderful it was. This dessert is definitely underrated. There are only a few ingredients! You know it is good if butter is the main one. You definitely do not want to skimp on butter quality here. My partner calls himself a "dairy connoisseur" which is the most ridiculous thing I have ever heard I'm like...aren't we all, though? So, whether or not you consider yourself a connoisseur of dairy or butter, I promise you that you will want to go big for this recipe alone.
The TRICK to these ultra-light, ultra-butter and creamy shortbread cookies? Whip that butter until you think it can't be whipped anymore. I am talking at least 7 minutes. That's right. These will be light as air.
See notes below on baking time. I took a lot of time and flattened my dough out by hand to cut with cookie cutter shapes. The bake time was only 12-13 minutes. However, you can also roll into ball shapes and gently press with a for and bake for more like 15 min. It is a much quicker method. I recommend trying both and seeing which you like. Don't wait for these to "look brown." They won't and in my experience, they will be too overdone if you wait for that. Go based on time and gently pressing down to see if they pop back or not while baking.
Comments
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I think that corn starch ruins the taste of shortbread.
Question? Can you substitute tapioca starch for the corn starch?