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  • Who Doesn’t Love Shortbreads
  • Who Doesn’t Love Shortbreads
  • Who Doesn’t Love Shortbreads
  • Who Doesn’t Love Shortbreads
  • Who Doesn’t Love Shortbreads

Who Doesn’t Love Shortbreads

Food | December 08, 2017 | Nik Manojlovich
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  • 25
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  • Easy

Rich, buttery cookies flavoured with rolled oats and finished with a snowflake motif; it all begs the question, “WHO DOESN’T LOVE” SHORTBREADS?!

The final instalment of our HOLIDAY COOKIE SERIES comes from my youngest sister, Lisa, who loves making cookies and often doles them out as gifts. Trust me, everyone loves when Lisa visits.

Her “WHO DOESN’T LOVE” SHORTBREADS are a stellar treat and I love making them extra special by adding a snowflake detail using three different cookie presses.

Here are some things to consider when you make them:

ROLLED OATS – I’m a big fan of Lisa’s inclusion of rolled oats in her recipe and love the slight nuttiness they impart in the flavouring. I also think they help give the cookie some added strength which holds things together when we press the snowflake motif down onto each cookie.

SUGAR & BUTTER – Using icing sugar contributes to the melt-in-your-mouth texture of the shortbreads. Butter is perhaps the key ingredient in every shortbread recipe, and as with all baking, I agree with the use of unsalted butter.

COOKIE CUTTER – I proceeded to make the recipe using a 1½”, fluted-edged cookie cutter. Of course, you can make them in any shape, but remember to watch your cookies as they bake – pointed edge forms may brown faster than circular ones.

COOKIE PRESS – We love the cookie presses we found through 3DKamotion. Head HERE to visit their online Etsy store and to find out more about how they create custom presses and cookie cutters, made to order! We loved working with them!

FINISHING TOUCHES – Lisa suggested dusting the shortbreads with confectioners’ sugar as soon as they came out of the oven, but I opted for granulated sugar to give them a certain sparkle. I think either is a lovely finishing touch.

After you’ve prepared these fabulous taste sensations, why not move on to another superior recipe – Head HERE to see my sister Maria’s APRICOT CHOCOLATE SANDWICH COOKIES recipe, or HERE, for my sister Dana’s CHOCOLATE RUM BALLS, or try my sister Milisa’s vegan ORANGE ALMOND BALLS by clicking HERE. One thing for sure, there’s a whole lot of baking going on!

Hard-pressed for a holiday cookie recipe that delivers in both appearance and ease of preparation? Remember these ones, because after all, “WHO DOESN’T LOVE” SHORTBREADS?

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Ingredients & Amounts

  • ¾ cup of old-fashioned rolled oats
  • cups of unbleached all-purpose flour
  • ½ cup of cornstarch
  • cups of confectioners’ sugar
  • ½ teaspoon of salt
  • 1 1/8 cups of unsalted butter, chilled and cut into 18 tablespoons
  • granulated or icing sugar for sprinkling

Instructions

  1. Adjust oven rack to middle position and preheat oven to 300˚F. Place rolled oats into a food processor fitted with a blade attachment. Process until finely chopped. Transfer to a medium-sized bowl and add flour, cornstarch, sugar and salt. Whisk dry ingredients together.
  2. Transfer dry ingredients into a food processor fitted with a paddle attachment. Add butter and run on a low setting until shortbread dough forms.
  3. Divide dough in two. Wrap one half in plastic wrap and refrigerate until use, up to four days. On a floured surface, take the remaining dough and roll it out to a ¼ inch thickness. Cut out cookie shapes and transfer to a parchment-lined baking sheet. Gently create holiday motif by applying a cookie press form down onto each.
  4. Transfer cookies to oven and bake for about 10 minutes or until lightly golden, watching carefully that they don’t burn.
  5. Remove from oven and sprinkle with either confectioners’ or granulated sugar. Cookies can be stored in an airtight container for up to a week, if they last that long!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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