{"id":5564,"date":"2022-10-30T03:19:08","date_gmt":"2022-10-30T03:19:08","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/classic-shortbread-cookies\/"},"modified":"2022-10-30T03:19:08","modified_gmt":"2022-10-30T03:19:08","slug":"classic-shortbread-cookies","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/classic-shortbread-cookies\/","title":{"rendered":"Classic Shortbread Cookies"},"content":{"rendered":"<p>Shortbread cookies were my first baking love. They were the first cookie I remember putting in the oven myself, always for the holidays, always wearing a kid-sized apron. I\u2019ve developed some strong opinions on the shortbread front over the years, and I\u2019m going to talk you through the difference between great shortbread cookies and the ones that are just so-so. Shortbread cookies can be the best cookie on any cookie tray (controversial take, I know!), and this post will walk you through how. I&#8217;ve featured shortbread many different ways on the site over the years, but love circling back to this buttery, golden, classic shortbread version. <br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-1.jpg\" alt=\"Classic Shortbread Cookies\" width=\"620\" border=\"0\" \/><\/p>\n<h2>The Secret to Great Shortbread Cookies<\/h2>\n<p>I should say secrets, plural, because there are actually a few that will help bump your shortbread game from good to great.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline\">Salt<\/span>: Let\u2019s start with this, it\u2019s an easy one. A lot of shortbread cookie recipes are under salted, and that can leave them tasting flat and boring. Others call for salted butter which can be great, but it\u2019s harder to control seasoning levels. I\u2019m not saying go wild on the salt front, but treat it like a pillar ingredient. It is the ingredient that will bring the toasted butter, sugar, and flour into perfect focus.\u00a0<\/li>\n<li><span style=\"text-decoration: underline\">Thickness<\/span>: For classic shortbread cookies like these, I like to go thick. I\u2019ve found that rolling out the dough to 1\/2-inch thickness is too thin, and a full-inch is too thick. I aim for somewhere in the 3\/4-inch zone. This allows for golden crust with crisp buttery edge and a tender center.<br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-2.jpg\" alt=\"A Stack of Little Shortbreads\" width=\"620\" border=\"0\" \/><\/li>\n<li><span style=\"text-decoration: underline\">Baking Time<\/span>: I\u2019ve provided guidance in the recipe for baking time, but in reality it\u2019s all about having an eagle eye and good nose here. Use your sight and smell. A lot of the shortbread I\u2019ve come across over the years is too pale, nearly white. That\u2019s not what I\u2019m after. Shortbread that is allowed to get tip top super-golden and toasted where it touches the baking pan, with a wash of color over the rest of the cookie is <em>so<\/em> much better. That\u2019s how all the flavor comes to life. It\u2019s literally the difference between butter and brown butter. Patience and attentiveness pays off here. Hover near the oven, let your shortbread get toasty.<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-4.jpg\" alt=\"Ingredients for Making Shortbread - Flour, Butter, Sugar, Salt\" width=\"620\" border=\"0\" \/><\/p>\n<h2>Ingredients in Shortbread Cookies<\/h2>\n<p>Shortbread magic happens when butter, sugar, flour, and salt come together. The list of ingredients is incredibly short, so you want to make sure each one is on point. Be sure your butter is good-quality, and recently purchased. You don\u2019t want the butter picking up refrigerator odors. When in doubt, taste. I also like to use a fresh bag of all purpose flour when baking shortbread, some flours can pick up off smells and flavors when they\u2019ve been sitting around too long. I&#8217;m also a purist when it comes to shortbread and skip the vanilla extract you might see in other recipes.<br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-3.jpg\" alt=\"Classic Shortbread Cookies\" width=\"620\" border=\"0\" \/><\/p>\n<h2>Make-Ahead Shortbread Cookies<\/h2>\n<p>The freezer is your friend here and shortbread dough stored in an airtight container or double wrapped in plastic can last frozen for months. You can freeze the cookie dough pre-rollout or proceed through the cutout phase. Once you\u2019ve rolled and cut your dough, transfer the unbaked cookies onto a parchment paper lined baking sheet and freeze before transferring to an air-tight container. Freeze until ready to bake.<br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-5.jpg\" alt=\"Cookie Dough on Baking Sheet Prepared to go in Oven\" width=\"620\" border=\"0\" \/><\/p>\n<h2>Thick or Thin?<\/h2>\n<p>We talked a bit about this up above, but I have a few other things to say. When it comes to classic shortbread cookies, I lean towards thick. On the other hand, if I\u2019ve loaded the dough up with zest, nuts, spices, or other flavors, I tend to use a rolling pin to roll the dough out a bit more thinly, cutting the cookies smaller for a more concentrated experience. All of this is personal preference, of course. One thing to think about here is oven temperature. For thicker shortbread, starting with a slightly hotter oven to set the dough, and then dialing it back a bit can help prevent spread. And with smaller, thinner shortbread you don\u2019t have to worry about that as much. When in doubt, just keep an eye on things!<br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-6.jpg\" alt=\"A Close-up of Four Freshly Baked Shortbread Cookies\" width=\"620\" border=\"0\" \/><\/p>\n<h2>How do I keep my Shortbread from Spreading?<\/h2>\n<p>If you look at the photos above\u00a0 you can see the difference between properly chilled shortbread dough prior to baking (circles), and dough that wasn\u2019t chilled long enough (rectangles). The circles had their shape perfectly while the larger rectangular slabs had a bit of spread. Another hour in the refrigerator or baking straight from the freezer will likely fix that. If you\u2019re still getting too much spread, reduce the time you\u2019re creaming the butter and sugars, too much air being incorporated into the dough can also cause your cookies to spread. Last, confirm your oven temperature is correct, if it is running low, you\u2019re going to have trouble.<br \/><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/shortbread-cookies-7.jpg\" alt=\"Classic Shortbread Cookies\" width=\"620\" border=\"0\" \/><\/p>\n<h2>Other Shortbread Cookie Ideas<\/h2>\n<p>Once you have a shortbread recipe you love in your back pocket (hopefully this one!), you can play around with many variables. They&#8217;re great for Christmas and beyond.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline\">Skillet Shortbread<\/span>: bake directly into a cast iron skillet or press the dough into a pan, marking with fork tines, then bake. In either case, mark the top of the dough with fork tines, to ensure more even baking.<\/li>\n<li><span style=\"text-decoration: underline\">Try Alternative Flours<\/span>: If you want to introduce other flours to this recipe go for it. I\u2019d start with 20% and make note from there. Rye flour is always a great starting point, oat flour might be nice, or buckwheat flour. I\u2019m also curious about introducing a percentage of something like almond flour but haven\u2019t experimented with that yet. All would add dimension and depth.<\/li>\n<li><span style=\"text-decoration: underline\">Sugar Crust<\/span>: A lot of people love it when you sprinkle large-grain sugar across the shortbread dough before baking. You end up with a crunchy sugar crust and some sparkle.<\/li>\n<\/ul>\n<h2>More Shortbread!<\/h2>\n<p>I\u2019ve baked and highlighted many shortbread cookies over years and learned a lot. The <a href=\"https:\/\/www.101cookbooks.com\/archives\/rosewater-shortbread-recipe.html\">Rosewater Shortbread Cookies<\/a> and <a href=\"https:\/\/www.101cookbooks.com\/toasted-almond-sable-cookies\/\">Toasted Almond Sables<\/a> are my favorites in the beyond-classic category, but they all are special in one way or another.<\/p>\n<p><a href=\"https:\/\/www.101cookbooks.com\/millionaires-shortbread\/\">Middle Eastern Millionaire&#8217;s Shortbread<\/a>: This is the Middle Eastern Millionaire&#8217;s Shortbread from Yotam Ottolenghi and Helen Goh&#8217;s <a href=\"https:\/\/bookshop.org\/books\/sweet-desserts-from-london-s-ottolenghi-a-baking-book\/9781607749141\"><em>Sweet<\/em><\/a>. It&#8217;s incredible for a number of reasons. Imagine a crisp, shortbread base spread thick with a creamy tahini-halva blend, finished with glossy tahini caramel. It&#8217;s brilliant, and a thin slice makes for the perfect treat.<br \/><a href=\"https:\/\/www.101cookbooks.com\/millionaires-shortbread\/\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/millionaires-shortbread-recipe-h.jpg?w=680&amp;auto=format\" alt=\"Millionaire's Shortbread in Slices on Marble Table\" width=\"620\" border=\"0\" \/><\/a><br \/><a href=\"https:\/\/www.101cookbooks.com\/archives\/rosewater-shortbread-recipe.html\">Rosewater Shortbread Cookies<\/a>:\u00a0One of my favorites. Classic, buttery, whole wheat shortbread cookies fragrant with rosewater, flecked with toasted nuts, and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. They are the prettiest of the shortbread lot.<br \/><a href=\"https:\/\/www.101cookbooks.com\/archives\/rosewater-shortbread-recipe.html\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/rosewater_shortbread_recipe.jpg?w=680&amp;auto=format\" alt=\"Rosewater Shortbread Cookies\" width=\"620\" border=\"0\" \/><\/a><br \/><a href=\"https:\/\/www.101cookbooks.com\/toasted-almond-sable-cookies\/\">Toasted Almond Sable Cookies<\/a> \/\/ Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. They are a take-off on Alice Medrich&#8217;s charming Whole Wheat Sables, published in her book <em>Pure Dessert<\/em>.<br \/><a href=\"https:\/\/www.101cookbooks.com\/toasted-almond-sable-cookies\/\"><img decoding=\"async\" src=\"https:\/\/images.101cookbooks.com\/almond_sable_cookies_recipe.jpg?w=680&amp;auto=format\" alt=\"Toasted Almond Sables Cookies cut into Teardrop Shape\" width=\"620\" border=\"0\" \/><\/a><\/p>\n<p>There&#8217;s also <a href=\"https:\/\/www.101cookbooks.com\/archives\/apple-and-carrot-shortbread-recipe.html\">Apple &amp; Carrot Shortbread<\/a>,\u00a0<a href=\"https:\/\/www.101cookbooks.com\/archives\/hearst-castle-shortbread-cookies-recipe.html\">Hearst Castle Shortbread Cookies<\/a>, <a href=\"https:\/\/www.101cookbooks.com\/archives\/pine-nut-rosemary-shortbread-recipe.html\">Pine Nut Rosemary Shortbread Cookies<\/a>, and\u00a0<a href=\"https:\/\/www.101cookbooks.com\/archives\/olive-biscuit-cookies-recipe.html\">Olive Biscuit Cookies<\/a>. And then, beyond that, here are all of the <a href=\"https:\/\/www.101cookbooks.com\/cookie-recipes\/\">cookie recipes<\/a> and <a href=\"https:\/\/www.101cookbooks.com\/baked_goods\">baking recipes<\/a>. Happy baking everyone!<\/p>\n<p>Continue reading <a rel=\"nofollow\" href=\"https:\/\/www.101cookbooks.com\/classic-shortbread-cookies\/\">Classic Shortbread Cookies<\/a> on <a rel=\"nofollow\" href=\"https:\/\/www.101cookbooks.com\">101 Cookbooks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shortbread cookies were my first baking love. They were the first cookie I remember putting in the oven myself, always for the holidays, always wearing a kid-sized apron. I\u2019ve developed some strong opinions on the shortbread front over the years, &hellip; <a href=\"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/classic-shortbread-cookies\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5564","post","type-post","status-publish","format-standard","hentry","category-pizza"],"_links":{"self":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/comments?post=5564"}],"version-history":[{"count":0,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/posts\/5564\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/media?parent=5564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/categories?post=5564"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/wp-json\/wp\/v2\/tags?post=5564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}