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Golden Shortbread Cookies are neatly stacked, showcasing their buttery, crumbly texture and making a perfect featured image for a baking article.

Best Shortbread Cookies

These shortbread cookies boast a perfectly crumbly and melt-in-your-mouth texture, thanks to the high fat content and minimal gluten development. The key to success lies in using cold butter, a combination of granulated and powdered sugar, and a touch of rice flour or cornstarch for ultimate tenderness. Chilling the dough and gentle handling are also crucial for achieving the ideal result.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Course: Dessert, Snack
Cuisine: Scottish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/4 teaspoon salt
  • 1-3 tablespoons ice water optional
  • Powdered sugar for dusting optional

Equipment

  • Mixing bowl
  • Pastry cutter or food processor
  • Measuring cups and spoons
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Cookie cutters (optional)
  • Fork
  • Wire rack
  • Plastic wrap

Method
 

  1. Place the butter in the freezer for 15-20 minutes.
  2. In a large bowl, whisk together the all-purpose flour, rice flour (or cornstarch), and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the butter and flour mixture in a food processor until it reaches the same coarse crumb consistency. Be careful not to over-process.
  4. Add both the granulated and powdered sugar to the bowl. Gently mix until just combined.
  5. Gradually add a tablespoon of ice water at a time (usually 1-3 tablespoons) only if the dough is too dry to come together. The goal is to form a cohesive dough that is not sticky. Be very careful not to add too much water, as this will develop gluten.
  6. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 hours) in the refrigerator.
  7. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  8. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or cut into squares or rectangles with a knife.
  9. Place the cookies on the prepared baking sheet. Use a fork to prick the cookies several times.
  10. Bake for 18-25 minutes, or until the edges are lightly golden brown. The baking time will vary depending on the thickness of the cookies and your oven.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Dust with powdered sugar after cooling (optional).

Notes

For the most tender shortbread, use European-style butter with a higher fat content. Ensure the butter is very cold before starting. Do not overmix the dough to avoid developing too much gluten. Store the cooled cookies in an airtight container at room temperature for up to a week. You can experiment with different extracts like vanilla or almond, or add citrus zest for flavor variations.