MELT IN YOUR MOUTH SHORTBREAD COOKIES - middleeastsector
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MELT IN YOUR MOUTH SHORTBREAD COOKIES

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These Melt in Your Mouth Shortbread Cookies are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them!

The first time I shared these shortbread cookies with you was back in December 2011. I’ve made them every year since and this time I thought I would take some new pictures and share them with you again. It’s my all-time favorite Christmas cookie recipe, followed closely by my mom’s nanaimo bar recipe.

These shortbread cookies are crazy soft. When I say they melt in your mouth, I mean it. No chewing required. They’re the most tender shortbread cookies you will ever eat. I just passed one to my handsome man and his response was, “Damn, woman. I don’t know what just happened in my mouth, but I want more of it.”

This shortbread cookie recipe has only 5 ingredients, is made in one bowl, and is the best shortbread you will ever eat. Are you sold? You should be!

Ingredients
▢125 g unsalted butter, room temperature
▢60 g granulated sugar, caster sugar is preferred if you have access to it.
▢1 teaspoon vanilla extract
▢180 g plain flour (all-purpose)
▢¼ teaspoon fine salt

 

Instructions
Cream together the butter, sugar and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light. Scrape down the sides and bottom of the bowl halfway through. Add in the vanilla extract and mix again.
Add in flour beat them together. Sift in the flour and add the salt then mix at low speed until they are combined and the dough starts to come together. The dough will look quite raggedy but you’ll know it’s ready when it starts to clean the sides of the bowl and clumps in the middle.
With your hands, squeeze the shortbread dough together into a mass. Shape it into a rough disc.
Roll out the shortbread dough. On a lightly floured surface, roll it out to a ½ cm (¼ inch) thick. Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.
Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter (I used a round one) to stamp out the cookies. Lay the cutouts onto the prepared baking tray.
Bring together any scraps, re-roll and stamp out more cookies. And then, do it again if needs be. Just be aware that every time you re-form the dough, it will pull in the flour from the benchtop and hence may dry out the dough. Add a couple of drops of water to the dough if this happens. Try not to overwork the dough by kneading it. Just press it gently together each time.
Once all the rounds are on the baking tray, use the tines of a fork to pierce holes into the top. This stops it bubbling up as much. You can make any pattern!
Now refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven.
Bake. Preheat the oven to 170°C (335°F) whilst the cutouts are chilling. Remove the cookies from the fridge, then bake for 10-12 mins or until just golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
Option: Sprinkle the shortbread cookies with sugar as soon as you remove them from the oven when they are still hot.Instructions
Cream together the butter, sugar and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light. Scrape down the sides and bottom of the bowl halfway through. Add in the vanilla extract and mix again.
Add in flour beat them together. Sift in the flour and add the salt then mix at low speed until they are combined and the dough starts to come together. The dough will look quite raggedy but you’ll know it’s ready when it starts to clean the sides of the bowl and clumps in the middle.
With your hands, squeeze the shortbread dough together into a mass. Shape it into a rough disc.
Roll out the shortbread dough. On a lightly floured surface, roll it out to a ½ cm (¼ inch) thick. Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.
Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter (I used a round one) to stamp out the cookies. Lay the cutouts onto the prepared baking tray.
Bring together any scraps, re-roll and stamp out more cookies. And then, do it again if needs be. Just be aware that every time you re-form the dough, it will pull in the flour from the benchtop and hence may dry out the dough. Add a couple of drops of water to the dough if this happens. Try not to overwork the dough by kneading it. Just press it gently together each time.
Once all the rounds are on the baking tray, use the tines of a fork to pierce holes into the top. This stops it bubbling up as much. You can make any pattern!
Now refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven.
Bake. Preheat the oven to 170°C (335°F) whilst the cutouts are chilling. Remove the cookies from the fridge, then bake for 10-12 mins or until just golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
Option: Sprinkle the shortbread cookies with sugar as soon as you remove them from the oven when they are still hot.

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