Rich Shortbread Cookies
- Jamie
- Dec 13, 2019
- 2 min read
Updated: Jan 20, 2020
Oh my goodness, I can't stop thinking about these cookies! I finally perfected my recipe and I'm going to share it with you! These are super rich and creamy cookies! They simply melt in your mouth! The edges have the perfect crisp and the smell when they come out of the oven will have you eating one before they are cooled!
Be sure to check out some of my tips that I share after the recipe to ensure success!
Ingredients:
2 sticks salted butter, softened to room temperature
1 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 Tablespoon whole milk
Look at those lines!
Directions:
Preheat the oven to 350 degrees F. Prepare your baking sheet by lining with parchment paper.
Place the butter, confectioner’s sugar and vanilla in a large bowl, mixing with an electric mixer until combined and dough is light. Sugar should be fully mixed in and looks creamy if you spread a spatula through it.
Add the flour and mix until it’s slightly crumbly and looks like it can’t be mixed more.
Add the milk and keep mixing. The dough should pull together and look like a soft dough.
Place the dough into a piping bag fitted with a very large tip of your choice and pipe onto a lined baking sheet, piping 12 cookies to a sheet. I like to use my Pampered Chef Cookie Press because I love the square press with lines like you see above. You can make any shape and even create shapes or circles with star or shell tips.
Chill sheet in the refrigerator for 15 minutes before baking.
Bake the cookies for 15 minutes or until lightly golden. Just let the edges get golden brown.
Let them cool for about 1 minute and transfer to a wire rack. Some people let them finish cooking on the sheet, but I like to move them so they stop the cooking process and don't get too crispy.
Here are some tips and if you have others, please leave a comment!
Use salted butter. I find it keeps from using too much salt by adding "a pinch".
Use the best butter you can find. Seriously. There are not many ingredients so the butter is worth it. The best butter makes these cookies super creamy and rich. This is the secret! I use European creamy butter but Irish butter works too. The butter below is my favorite!
If you have a hard time piping onto the parchment paper, use a silicone mat instead.
See my note above about cooling these cookies.
Make a double batch, you will thank me!
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