Perfectly Buttery Shortbread Cookies
After experimenting with eight distinct butter cookie recipes in search of the ultimate treat, I discovered the epitome of deliciousness: the Perfectly Buttery Shortbread Cookies. These cookies embody the perfect balance of buttery richness and delightful crumbliness, reminiscent of a classic shortbread, while keeping the sweetness in check just right. Inspired by the culinary genius of Chef Alice Medrich, this recipe promises to deliver cookies that melt in your mouth and make perfect companions for coffee or tea. Their versatility is unmatched; enjoy them plain, transform them into delightful sandwiches, or elevate them with a chocolate dip. Each bite evokes a sense of warmth and nostalgia, making them a must-have in every household. Discover your new favorite cookie with this winning recipe!
48
Servings
75
Calories
6
Ingredients
Ingredients
unsalted butter
8 ounces (softened at room temperature)
granulated sugar
3/4 cup (measured)
salt
1/4 teaspoon (fine sea salt)
pure vanilla extract
1 1/2 teaspoons (measured)
large egg yolk
1 (separated from white)
all-purpose flour
2 cups (sifted)
Instructions
1
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is smooth and fluffy.
2
Add the salt, pure vanilla extract, and large egg yolk to the butter mixture, beating until everything is well incorporated. Scrape down the sides of the bowl to ensure even mixing.
3
Gradually add the sifted all-purpose flour to the butter mixture. Mix on low speed just until the flour disappears, being careful not to overmix.
4
Transfer the dough onto a lightly floured surface and gently knead it a few times until smooth. Try to handle the dough as little as possible to maintain its tender texture.
5
Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or for up to 2 days. For longer storage, freeze the dough for future use.
6
When you're ready to bake, preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper to prevent sticking.
7
Slice the chilled dough into rounds about 1/8 inch thick, placing them on the prepared baking sheets approximately 1 inch apart to allow for any slight spreading.
8
Bake in the preheated oven until the edges are just beginning to turn a lovely golden color, about 16-18 minutes.
9
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy as-is or try any of the suggested variations!
Nutrition Information
8.3g
Carbs
0.8g
Protein
0.1g
Fiber
3.1g
Sugar
10mg
Sodium
7.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Perfectly Buttery Shortbread Cookies?
Perfectly Buttery Shortbread Cookies are a classic dessert that balances rich buttery flavor with a delightful crumbly texture, inspired by Chef Alice Medrich.
Who inspired the recipe for these shortbread cookies?
The recipe was inspired by the culinary genius of Chef Alice Medrich.
How many servings does this shortbread cookie recipe yield?
This recipe makes approximately 48 cookies.
How many calories are in a single Perfectly Buttery Shortbread Cookie?
Each cookie contains 75 calories.
What is the required oven temperature for baking these cookies?
The oven should be preheated to 325°F (163°C).
How long should the shortbread cookies be baked?
Bake the cookies for 16-18 minutes until the edges just begin to turn a lovely golden color.
What ingredients are needed to make these cookies?
You will need unsalted butter, granulated sugar, salt, pure vanilla extract, one large egg yolk, and all-purpose flour.
How much butter is required for this recipe?
The recipe calls for 8 ounces of unsalted butter.
Should the butter be cold or at room temperature?
The butter should be softened at room temperature for the best results.
How much sugar is used in the cookie dough?
The recipe uses 3/4 cup of granulated sugar.
What type of salt is recommended for this shortbread?
Fine sea salt is recommended for this recipe.
How much vanilla extract should be added?
Add 1 1/2 teaspoons of pure vanilla extract.
Does this recipe use the whole egg?
No, this recipe only uses one large egg yolk.
How much flour is necessary for the dough?
You will need 2 cups of all-purpose flour.
Does the flour need any special preparation?
Yes, the all-purpose flour should be sifted before being added to the mixture.
What tool is best for creaming the butter and sugar?
An electric mixer is recommended to cream the butter and sugar until smooth and fluffy.
How long must the cookie dough be refrigerated?
The dough needs to chill in the refrigerator for at least 2 hours.
How long can the dough be stored in the refrigerator?
The dough can be kept in the refrigerator for up to 2 days.
Can I freeze the shortbread cookie dough?
Yes, the dough can be frozen for future use.
What is the recommended size for the dough log?
The dough should be shaped into a log approximately 2 inches in diameter.
How thick should I slice the cookie rounds?
Slice the chilled dough into rounds that are about 1/8 inch thick.
How much space should be left between cookies on the baking sheet?
Place the rounds approximately 1 inch apart to allow for slight spreading.
How do I know when the cookies are done?
They are finished when the edges just start to turn a light golden brown.
How should the cookies be cooled after baking?
Let them sit on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
What are some ways to serve these shortbread cookies?
They can be eaten plain, made into sandwich cookies, or dipped in chocolate.
What is the carbohydrate content per serving?
Each cookie has 8.3g of carbohydrates.
How much protein is found in each cookie?
There is 0.8g of protein per cookie.
What is the sugar content per cookie?
Each cookie contains 3.1g of sugar.
What is the cholesterol level in these cookies?
There is 7.5mg of cholesterol in each serving.
What recipe category do these cookies fall under?
These cookies are categorized as a Dessert.