I tried these shortbread cookies today and they came out very well ..My hubby was so happy after having this delicious cookie.Origin of these cookies are scotland, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year’s Eve. In its most basic form, shortbread’s are made with just four ingredients, butter, sugar, vanilla extract, and flour. While today they are made in various shapes and sizes, at one time the dough was baked in a round mold and then cut into wedges that were given the name “petticoat tails”. They are called royal short breads bcoz they are dipped in melted chocolate .
Another valentine treat from my kitchen :)..
Ingredients
1 cup all-purpose flour
A pinch of salt
1 stick unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
For Chocolate Dipped Shortbread:
1 cup semi sweet or bittersweet chocolate, finely chopped
Method
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl , beat the butter until smooth and not too creamy fora minute or so. Add the sugar and beat until smooth for 2 min or so. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 degrees F . Line the baking trays with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.Refrigeration helps the cookies to maintain the shape while baking. Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
For Chocolate Dipped Shortbreads:
Place the finely chopped milk or dark chocolate in a heatproof bowl and place it over a saucepan of simmering water. Melt the chocolate. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment-lined baking sheet. Dip all the cookies halfway and place it on a parchment paper till the chocolate sets.
Store in air tight container for 15 days .
Shruti Dhingra Wahi says
Mouthwatering….Perfectly done Manjula 🙂
shrutirasoi
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Sudha Sabarish says
Perfectly made cookies and looks delicious.
Asiya Omar says
Wow!Looks yum..
Meena Selvakumaran says
Perfectly made.nice tips.
Saranya Balaji says
lovely treat for v'day..like ur step by step pic…….
Sharanya palanisshami (sara's TASTY BUDS) says
lovely shortbread cookies manju , i planned to make this cookies………….
Divya Shivaraman says
wow – manju so many recipes for valentine's day from you blog – thank you for sharing such goodies
Preeti Garg says
Awesome recipe thanks for linking this recipe with my event.. for winning feb's month surprise giveaway…. collect more likes on your recipe check facebook link http://www.facebook.com/media/set/?set=a.375151772582219.81032.184432024987529#
ONGOING EVENT- "Foodabuous Fest: feb Series"
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Nivedhanams Sowmya says
awesome recipe!!! very nice presentation!! Thanks for linking it to my event!! Looking for more yummy recipes!!
Sowmya
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faiza kader says
delicious.. Thx for linking.
Manjula Bharath says
thank my dear friends for all your lovely comments !!! 🙂