Category Archives: Shortbread

Oldies But Goodies

I made these cookies a long time ago. Like around christmas time.

Spring is already here and I can hear the birds chirping but I just can’t wait til next xmas to post these!

Speaking of spring, it used to be my least favourite season. Autumn always had me mesmerized with its golden leaves and crisp cool air 🙂 I guess I never really liked spring because I used to get these bad allergic reactions to pollen. It was no fun being stuck inside trying hard not to scratch at the bajillion hives on my skin.

But I’ve grown out of that now and I’m loving spring! I realized it when I walked out my door today to head to my second fridge in the garage to get some butter (which im almost running out of *whimper*). Right when I heard those darling little things singing, my favourite song immediately popped into my head! It’s called wakin up to love by Shanna Crooks. I LOVE THAT SONG. I listen to it on repeat every spring. It can always turn my crappy days around and it makes me feel to lucky to be alive! Sometimes I forget that when I’m submerged in piles of never ending homework 😛

Anyway, back to these cookies! You may recognize the cookie part from this post they’re Dorie Greenspan’s sables. Any Dorie Greenspan fans out there?

I made lots of these last xmas and my family was getting sick of eating them. I had a gigantic jar of jam in the fridge that needed to be used up so I decided to spread some of it on these cookies! kinda like a thumbprint cookie ya know? But sandwich form, which is even better right?!


Shortbread Jam Sandwiches

Ingredients
these cookies
and jam of your choice!

How To

After the cookies have cooled, using a knife, cut shapes out of the middle of half of them. Be careful with this part they’re super fragile cuz shortbread is crumbly like that. I broke several cookies doing this step.

Then spread jam on the top of the other half without cut out shapes.

Top the halves together and there you go!

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<12 Days of Cookies – Sablés

These were some pretty superb shortbread cookies. Dorie Greenspan, you have done it again.

These were buttery, they had a subtle sweetness and best part of all, they melted in you mouth. What more could you ask for in a shortbread cookie?!

I’m feeling kinda lazy today, kinda low in energy from all the Christmas sweets I’ve been eating. Here let me show you my my meal plan

In the morning, breafast :5 cookies

Lunch: 3 cookies and 2 pizza pops

Snack: caramel popcorn and 1/2 apple and chocolate

Dinner: veggies and rice and then more cookies

I’m disgusting. I should really change my diet… after Christmas muahaha

Sablés
source: Dorie Greenspan

Ingredients

1 cup unsalted butter

1/2 cup sugar

1/4 cup icing sugar

1/2 tsp sea salt

2 large egg yolks, room temperature

2 cups AP  flour

How To

1. Beat the butter on medium until smooth and creamy but not so much that it becomes light and fluffy. Add the sugars and beat for around 1 minute or until well blended. The mixture should be smooth and velvety.

2. Reduce the speed to low and beat in the egg yolks until well combined. Add in the flour all at once and drape a towel over the to prevent flour going everywhere. Pulse the mixer a couple seconds at a time to incorporate flour. Lift the towel a couple times to check if there’s still flour on the surface, if not, remove the towel then mix on low for a couple seconds. Do not over mix, it should look clumpy and shouldn’t form a ball at this stage.

3. Transfer dough to a smooth work surface and form into a ball. Divide in half and shape into 2 logs about 9 inches long and wrap in plastic wrap. Either refrigerate for at least 2 hours, up to 3 days or freeze the logs for up to 2 months.

4. Preheat the oven to 35o degrees F. Slice the logs into 1/3 inch slices and place the cookies on baking sheets setting them an inch apart. Bake for 17-20 minutes, they will very soft right when you take them out of the oven so leave them on the cookie sheet to cool for a bit.

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Crunchy Shortbread

Mickey!

I made these yesterday along with the Levain Mimic’s. I needed a baking spree, it’s been so long since I last baked. Also, I was dying to use my new cookie cutters. Aren’t the Mickey cookies adorable?!

I guess I must’ve done something wrong because these cookies turned out… crunchy.

I don’t know about you, but I’m not a fan of crunchy cookies. Especially not crunchy shortbread cookies. Sounds really gross…

I LOVE shortbread, but not crunchy shortbread. I like mine melty-in-the-mouthy =] But I just had to try these out because it only calls for FOUR ingredients! Now how often do we see a recipe that simple?

Whoa, just went back to the site where I got this recipe from. So I didn’t mess up this recipe, these cookies are actually supposed to be crunchy. I went back to the site and it emphasized that it’s “shortbread. short. bread. we’re not going for light and airy here”

I made around 60 of these cookies and I kept them in a huge glass jar. The jar started out half full. (I don’t get how anyone sees the jar as half empty) Then by the end of the day, the jar was 1/4 full because my grandma and aunt came to take some away. This morning, it was 1/8 and the afternoon today they were all gone! I asked my family who ate them all, and everyone said: “I didn’t do it!”

Who stole the cookies from the cookie jar?

I guess even though the texture was different from the usual type of shortbread, it is still a crowd pleaser.

Give these a try, they won’t disappoint.

Crunchy Shortbread
adapted from The Pioneer Woman (I LOVE her site)

Ingredients

  • 2 sticks (1 cup) and 2 tablespoons salted butter, softened (I only used 1 cup)
  • 1 cup Sugar
  • 2 cups All-purpose Flour
  • 1 cup (scant) Corn Starch

How-To

Preheat oven to 325 degrees. (I set mine at 350)

Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter (I used my mixer) until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.)

Form dough into a big ball, wrap in plastic wrap, and refrigerate 20 minutes. (I divided mine into two chunks)

Roll onto a lightly floured surface and cut into rounds. (Instead of flouring, I used wax paper to minimize the chance of drying out the dough). Place on a cookie sheet lined with parchment paper or a baking mat. (I never bother lining my baking sheets) Bake for 20 minutes. (Mine were done at 9mins cuz I set mine oven at a higher temp) Do not allow shortbread to brown; the edges should have the faintest golden tinge.

PS: it was my mom's birthday yesterday so I made her this. It says 'mom' in Chinese

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