MASTER SHORTBREAD RECIPE
Steps:
- 1. Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Don't overbeat. 2. To make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until it is 1/4 inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice 1/4-inch cookies and put on the baking sheet. 3. Heat the oven to 275. Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheet before using a spatula to transfer the cookies to a rack to finish cooling. For variations, http://www.nytimes.com/interactive/2012/09/09/magazine/shortbread-cookie-recipes.html cookies: http://topics.nytimes.com/top/reference/timestopics/subjects/c/cookies/recipes/index.html?inline=nyt-classifier
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Teresa frazier
[email protected]These shortbread cookies were delicious! I loved the buttery flavor and the crumbly texture. They were perfect for dunking in my tea.
Queonte Wright II
[email protected]These shortbread cookies were a bit too dry for my taste. I think I might try adding a little bit more butter next time.
Pro fessor
[email protected]These shortbread cookies were amazing! They were so buttery and flavorful, and they melted in my mouth. I will definitely be making these again and again.
Manzar Ali khokhar
[email protected]I'm not a huge fan of shortbread cookies, but these were pretty good. They were buttery and crumbly, but not too sweet. I think I would have liked them even more if I had added some chocolate chips.
Zahid Hussain
[email protected]These shortbread cookies were easy to make and turned out great! I used a bit less sugar than the recipe called for and they were still plenty sweet. I will definitely be making these again.
King Favour
[email protected]I thought these shortbread cookies were delicious! They were buttery and crumbly, with a perfect sweetness. I will definitely be making them again.
Ultimate Twilight
[email protected]These shortbread cookies were good, but they weren't anything special. I probably won't make them again.
Warsame Mohamed Abdi
[email protected]Not bad, but I've had better.
Noor Rehman
[email protected]Meh.
Shehroz Bashir
[email protected]I was disappointed with this shortbread recipe. The cookies were dry and bland, and they didn't have much flavor. I won't be making them again.
Srinivas Pala
[email protected]These shortbread cookies were a bit too crumbly for my taste, but they still had a nice flavor. I think I might try adding a little bit more flour next time.
David William
[email protected]I've tried many shortbread recipes but this one is by far the best. The cookies are incredibly tender and flavorful, with a perfect balance of sweetness and saltiness. I highly recommend this recipe to anyone who loves shortbread.
Onyeka Tessy
[email protected]Just made these shortbread cookies and they are amazing! The texture is perfect and the flavor is divine. They're so buttery and melt-in-your-mouth delicious. I can't wait to share them with my friends and family.
Elena and Solomon Cecil
[email protected]These shortbread cookies were a hit at my party! They disappeared in minutes. The recipe was easy to follow and the cookies turned out perfectly. I especially loved the addition of vanilla extract, which gave them a wonderful flavor.
Aziz Razak
[email protected]Followed the recipe to a T and the shortbread came out delicious! The dough was easy to work with and the cookies baked evenly. The flavor was classic and buttery, just like I like it. Will definitely be making these again.
H A SHEHAN PRABODHA
[email protected]This shortbread recipe is a keeper! The cookies turned out perfectly golden and crumbly, with a melt-in-your-mouth texture. I loved the simplicity of the ingredients and the ease of preparation. Definitely a new favorite in my baking repertoire.