Big Batch Shortbread Cookies (Yield: 8 dozen Cookies)

Since shortbread cookies are our  personal favorite, we’ve tried many recipes over the years and this recipe is our favorite.  It achieved that honor for a number of reasons beginning with 1) it is truly NO-FAIL  2) it is so easy 3)  taste tests pick it 8 out of 10 times. 

Shortbread Cookies w/Dark Chocolate Dipped Corners or Ends.  Always a perfect gift.

Shortbread Cookies
w/Dark Chocolate Dipped Corners or Ends.
Always a perfect gift.

The most fun with these cookies is how easily they adapt to simple decoration and enhancements making them ideal for gifting.  There are so many ways to accomplish delicious enhancements  that we’re not including  recipes for here, but suggesting to emphasize that this step is limited only by your imagination and taste buds!                            

Don’t need 8 dozen cookies?

This recipe is so easy to divide by 4 for 2 dozen cookies that a virgin cook can do it!

Ingredients:

  • 4 cubes unsalted butter, softened  (1 lb.)
  • 2 c. confectioners’ sugar
  • 4 tsp/ vanilla extract
  • 4 c. all purpose flour
  • 1/2 c. white rice flour
  • 1/2 c. almond flour
  • 1 tsp. salt

Process:

  1. Combine the flour together in a large bowl with salt.  Stir to combine.  Set aside.
  2. Cream butter in a large mixer bowl on medium-high until smooth  (about 6 minutes)
  3.  Add sugar and continue to beat until light and fluffy.  Add and beat in vanilla.
  4.  Decrease mixer speed  to low and add flour/salt and mix until combined.
  5. Divide dough into 4 equal parts.
  6. Pat each into square of a 1/4″ thickness between 2 sheets of lightly floured parchment or waxed paper
  7. Transfer to a baking pan, wrap tightly with plastic wrap and refrigerate for about 2 hours.
  8. Preheat oven to  325°F.  Work with one square of cookie dough at a time, leaving the others refrigerated until needed
  9. Cut the unwrapped square into 24 – 1″ cookies. Space 1″ apart on 2 parchment lined baking sheet.
  10. Bake, rotating pan halfway through, until lightly golden (11 – 15 minutes)  DO NOT ALLOW COOKIES TO BROWN.
  11. Repeat steps 9 & 10 with remaining cookie dough squares.
  12. Sprinkle with coarse sugar while hot, or when cold, glaze ends or corners diagonally with melted chocolate, white chocolate or vanilla bean sugar.

Other suggestions: salted caramel end dips, white chocolate-macadamia drizzles, hazelnut glaze, fruit or berry glazed corners.

©  Barbara A. Ziegler BAPantryGourmet.com 2014 – All rights reserved.

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