Classic Shortbread Cookies
Take your cookie plate to a new level with these delicious classic shortbread cookies! This shockingly easy shortbread cookies recipe comes together with a few ingredients you probably have in your pantry!
These cookies are a big holiday staple in my house but I tend to make them all year around. The Best Part? The dough is very customizable. The list is endless! Let your creativity shine!
- Turn into classic shortbread by poking the cookies with fork for that classic look
- Use variety cookie cutters and decorate them with royal icing
- Add lemon or orange zest
- Try with almond extract ( 1/2 tsp)
- Add chopped nuts or cranberries
- Season it with variety of spices like cinnamon or pumpkin spice
- Dip them into chocolate
- Turn them into a classic – Ischler – The Emperor of Cookies
- Use it as a tart base
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 1 hour 30 minutes
Nothing could be more festive on the holiday table than a tray of these, buttery, confectioners' sugar-dusted, jam-packed cookies. These cookies are a big holiday staple in my house but I tend to make them all year around. The Best Part? The dough is very customizable. You can add lemon, orange zest, chopped nuts and cranberries. Season it with spices such as cinnamon or pumpkin pie spice or dip them into chocolate The list is endless! Let your creativity shine! Try it this holiday and tag me on my social media page @sprinkleswithklaudia.
Ingredients
Metric Measurements (use kitchen scale)
- 30 dkg All-purpose flour
- 1/4 tsp baking powder
- 20 dkg Butter, cold
- 10 dkg Powdered Sugar
- 1 Egg yolk
- 1 tbsp Sour Creme
- 1 Lemon or Orange Zest
US Measurements
- 8+1/2 oz All-purpose flour
- 1/4 tsp baking powder
- 2 oz Butter, cold
- 3 oz Powdered Sugar
- 1 Egg yolk
- 1 tbsp Sour Creme
- 1 Lemon or Orange Zest
Filling Choices
- nutella
- any type of jam
- chocolate ganache
- anything you like......
Method
- 1)
Sift the flour, baking powder and powdered sugar together in a large bowl.
- 2)
Dice the butter and rub mixture with fingertips until you see small crumbles.
Tip: Dice the butter as many pieces as you can or grate your butter. Yes you heard me right. I grate my butter like I would with the cheese. This makes such a difference! However if you choose this method make sure you grate butter than measure it out. 
- 3)
Add sour cream, egg yolk and lemon zest to the flour mixture and using an electric mixer combine until a ball of dough forms. You can also knead with your hand as well.
- 4)
Divide the dough in half. Wrap in plastic wrap, and refrigerate until firm, about 20 min
- 5)
Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn’t feel rock-hard. On a floured surface, roll one disc of dough out about 1/8″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- 6)
Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
- 7)
Pre heat oven to 350 and bake them 9-10 min. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- 8)
Fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
