Tuesday, December 10, 2013

Shortbread Sugar Cookies: 12 Days of Cookies 2013

Day 7: Shortbread Sugar Cookies
Growing up, the cookies I loved the most at Christmas time were surprisingly enough the really simple recipes.  I love Shortbread cookies, butter cookies, and the like.  They remind me of my childhood.  So the combination of a shortbread cookie with a sugar cookie sounds like, well.. amazing-ness.  Today's recipe is from This Grand Adventure.

Don't forget to check back tomorrow for another recipe!

  • 1 1/8 cup sugar
  • 4 sticks of butter (1 lbs.)
  • 2 ½ cups flour
  • ½ cup cornstarch
  • Pinch of salt
  • Several tablespoon of crystallized ginger nibs (She uses ones from The Spice HouseOptional
  • Zest of one lemon or orange (Optional)
Preheat oven to 250 degrees F 

Line a 9x13 baking pan with parchment.

Cream together 1-cup sugar and all butter. Once creamed together nicely, slowly add the flour, then the cornstarch and salt.

If adding, mix in ginger, lemon or orange zest. This recipe is best when you make it your own. Add the candied ginger, the lemon, orange zest or whatever additive you think might be delicious. Feel free to experiment. You probably can’t go wrong.

Pat it into baking pan.

Bake for 1 ½ hours at 250°.

Remove shortbread from the oven, but do not turn the oven off.

Cut into small bite size pieces, cutting down the middle then cutting across into section. Sprinkle cookies lightly with remaining sugar, until they are evenly coated. If you are feeling really fancy, feel free to use sanding sugar.

Turn the oven off. Place pan back in oven for 1 hour.

Remove from oven and allow shortbread to cool, in pan, for 10-20 minutes. The cookies will be very fragile when they first come out of the oven and will easily fall apart if handled. Once cooled, they can be enjoyed and stored in an airtight container or are easily frozen and saved for a later date. 


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