These soft and chewy ginger cookies are another staple of our Christmas cookie lineup. These cookie press shortbread just melt in your mouth with buttery goodness, and are the easiest Christmas cookies I make! These are the other cookies from my Nana that get made every year too! Here are a few I think you’ve love though: I absolutely love holiday baking, so it’s no surprise that I’ve got a mile long list of favourites at this point. If you only have unsalted butter in the house, you can just add 1 teaspoon of salt to the recipe. It makes the dough a little bit easier to work with, without as much mixing. My Nana likes to use half butter, and half margarine. Granulated sugar adds more air when creaming with the butter, so the cookies will be crisper if you only use it. If you want the cookies to be slightly more melt-in-your-mouth, you can do half granulated sugar, and half powdered sugar. I’m going to add a bunch of info in the notes of the rolled shortbread cookie recipe for you. This is because you will want to be able to flour your countertop really, really well so that the cookies are easy to roll, cut, and move to your cookie sheets. It shouldn’t be sticky, but you should be thinking that it is almost too wet still. The fluffier it is, the easier it will be to roll.Īfter you add in the flour, the dough should be very soft and easy to squish in your hands. You want it to be a very pale yellow, and super fluffy looking. I let the mixer go for somewhere between 3 and 5 minutes. The most important thing is to really cream the butter and sugar together! The longer you let this go, the lighter and fluffier it will become. Rolled shortbread cookies take just a little bit of getting used to handling, but once you do, they’re a breeze to make. There is definitely something to be said for making a dough you can just press into a pan or a circle and bake. I’m not going to knock traditional shortbread cookies at all. Put these in a big airtight container, and they’ll keep for weeks for you like that! Tips for Perfect Rolled Shortbread Cookies We keep our Christmas cookies in the garage in the winter, so they stay nice and cold. For a little extra sweetness, I always dust the top of them with a little white sugar before they go in the oven.Īnother thing I love about these cookies is how long they last. They are buttery and crisp, with just a hint of salt. Classic Shortbread FlavourĮven though the style may be different than you’re used to, these rolled shortbread cookies have the classic flavour you want. I’ve got to say, it definitely gives me the warm fuzzies seeing the love for these cookies going strong four generations in (at least four generations, I don’t know where Nana got the recipe from). They even talked my into making shortbread bats for Halloween this year, lol. It’s the first cookies the kids ask me to make every year. I don’t know if I could ever eat one without a piece of cherry, it wouldn’t seem right. My Nana has always topped them with a slice of red or green candied cherries, so I’ve always done it too. These are the ones I always snuck into the kitchen to steal when no one was looking. It’s no surprise that these are also the two types of cookies my Nana always makes every year too. The other ones are my whipped shortbread cookies. These are one of two types of holiday cookies I make every single year. Rolled shortbread cookies are the ones that scream Christmas to me.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |