Shortbread cookies, yum
Dec. 18th, 2017 10:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yuuagoI have cookies on the brain, soooo I decided to share our vintage shortbread recipe.
These are easy, foolproof, and delicious. It's a pre-metrication recipe, so I only have imperial measurements, sorry. But as long as you keep the ratio right ehhh it should work fine.
Shortbread Cookies
Oven temperature: 300F (Please make note of the temp, since it's non-standard)
Baking time: 20-25 minutes (I usually put them in for 20)
Ingredients:
1/2 cup cornstarch
1/2 cup icing sugar/confectioner's sugar/whatever you call that powdery stuff
1 cup flour
3/4 cup butter
Candied cherries, sliced in half (optional)
1. Mix cornstarch, icing sugar, and flour
2. Cut the butter into the dry ingredients
3. Mix with hands until it's all blended; shape into a soft ball
4. Roll into round cookies - I usually use a teaspoon to measure out the amounts, resulting in bite-sized cookies; it's okay to make them bigger, though. I'm not gonna judge.
5. Gently press down with fork
6. Gently press half a candied cherry onto the top - you can leave this off if you don't like them, or substitute something else (Sprinkles? Peanuts?)
7. Place on ungreased cookie sheet, bake for 20 minutes or so
These don't expand a whole lot, but they do flatten out a little, so you'll want some space between them.
I'm probably going to need to make another batch in like a week, because I expect they'll be all gone... these don't stick around long in this house. ;V
These are easy, foolproof, and delicious. It's a pre-metrication recipe, so I only have imperial measurements, sorry. But as long as you keep the ratio right ehhh it should work fine.
Shortbread Cookies
Oven temperature: 300F (Please make note of the temp, since it's non-standard)
Baking time: 20-25 minutes (I usually put them in for 20)
Ingredients:
1/2 cup cornstarch
1/2 cup icing sugar/confectioner's sugar/whatever you call that powdery stuff
1 cup flour
3/4 cup butter
Candied cherries, sliced in half (optional)
1. Mix cornstarch, icing sugar, and flour
2. Cut the butter into the dry ingredients
3. Mix with hands until it's all blended; shape into a soft ball
4. Roll into round cookies - I usually use a teaspoon to measure out the amounts, resulting in bite-sized cookies; it's okay to make them bigger, though. I'm not gonna judge.
5. Gently press down with fork
6. Gently press half a candied cherry onto the top - you can leave this off if you don't like them, or substitute something else (Sprinkles? Peanuts?)
7. Place on ungreased cookie sheet, bake for 20 minutes or so
These don't expand a whole lot, but they do flatten out a little, so you'll want some space between them.
I'm probably going to need to make another batch in like a week, because I expect they'll be all gone... these don't stick around long in this house. ;V
Yuu. Fic writer & book lover. M/Canada.
no subject
Date: 2017-12-23 06:05 am (UTC)-Luth
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Date: 2017-12-24 06:13 am (UTC)It was originally from a vintage Canadian cookbook, so it's entirely possible that our versions both had the same origin.
no subject
Date: 2017-12-24 01:56 pm (UTC)no subject
Date: 2017-12-24 05:05 pm (UTC)