A Buttery Treat
Three parts flour, two parts butter and one part sugar; an easy ratio for such a delicious treat. The longer shortbread sits after it bakes, the better it tastes. However, resisting the temptation to devour every last morsel to "let them sit" is the most difficult part of this recipe. There is nothing better than a cookie that is basically butter.
Shortbread cookie recipe
Recipe from Madeleine Walters
- 8 ounces (2 sticks) salted butter, room temperature
- 1/3 cup berry sugar
- 2-1/3 cups all-purpose flour (reserve 1/3 for rolling dough)
- 3/4 cup apricot jam
- Line 2 rimmed baking sheets with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy and pale yellow in color, 3 to 5 minutes. Add sugar and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more.
- Add 2 cups of flour and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Turn out dough, forming into a disk; wrap in plastic. Refrigerate until firm, at least 1 hour.
- Preheat oven to 300 degrees F. Using the remaining 1/3 cup of flour roll out disk to a 1/4-inch thickness. Cut out shapes, using desired cookie cutter, and transfer to prepared baking sheets.
- Bake until lightly golden on the bottom, 15-20 minutes. Let cool completely on a wire rack.
- Fill each cookie with apricot jam.
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