Quick Shortbread Cookies

Some time ago I had made Scottish Shortbread Cookies and they took a bit of time to make. I know that I will not have the time to make this for the coming holidays so instead I am going to make an easier version that is great for gift giving and as well as the holiday parties.

Here are the ingredients needed for this recipe:

• 1 cup unsalted butter, room temperature
• 1 cup confectioners’ sugar
• 1 3/4 cups all-purpose flour
• 1 tsp. salt
• melted chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

Step 2: In a large bowl, add the butter and whisk until smooth.

Step 3: Sift in the confectioners’ sugar and whisk until light and fluffy.

Step 4: Add in the flour and fold to combine. (Side Note: should look like sand)

Step 5: Transfer dough onto a clean surface and knead once (Important Note: knead away and into pieces by pressing down and away.)

Step 6: Form a ball and flatten slightly.

Step 7: Cover the dough and chill in the refrigerator for 1 hour.

Step 8: Place dough onto a baking sheet and roll dough until it is 1/2-inch thick. (the dough was a bit tough so I crumbled the dough and press it together with a rolling pin)

Step 9: Cut the dough with either a sharp knife or a bench scrapper.

Step 10: Prick the cookies with a fork.

Step 11: Bake at 300°F for 45 minutes, or until light golden brown.

Step 12: Re-cut the cookies once they are out of the oven and allow to cool completely in the pan.

Step 13: Dip one end of the cookie into the melted chocolate and allow the chocolate to harden before serving.

Airy Butter Cookies

Lazing about in the house I figured I could make some butter cookies. Always wanted to, but never really bothered to do so. So today I will be making some butter cookies. These butter cookies are light and airy without the heavy amounts of sugar in it. A perfect cookie for a lazy afternoon.

Here are the ingredients needed for this recipe:

• 3/4 cup + 2 Tbsp. cake flour
• 1/2 cup + 1 Tbsp. butter, room temperature
• 2 Tbsp. + 1 tsp. sugar
• 1/4 cup confectioner’s sugar
• 1 large egg, lightly whisked
• 1/2 tsp. vanilla extract (or lemon extract)

Step 1: Preheat oven to 375°F.

Step 2: Cream butter with an electric mixer over medium speed until smooth.

Step 3: Add the sugar and confectioner’s sugar, continue to cream until fluffy. (When the sugar has dissolved into the batter.)

Step 4: Add 1/2 of the whisked egg into the butter mixture at a time, stir, and combine well between adding egg each time, the volume increases and color lightens.

Step 5: Stir in vanilla extract and combine well.

Step 6: Sift flour into the egg mixture.

Step 7: Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture.

Step 8: Transfer the batter into an icing bag with a star tip.

Step 9: Refrigerate batter for 30 minutes-1 hour. (I forgot to chill beforehand)

Step 10: Pipe the batter on a lined baking tray with parchment paper, in 1-inch circles, that’s about 1 tablespoon each of batter, evenly spaced 1-inch apart.

Step 11: Bake in the preheated oven for 8-10 minutes, or until golden brown. (Keep close watch on the last 2 minutes, will brown quickly.) *First picture is at 12 minutes and second picture is at 9 minutes.

Step 12: Let cool on a wire rack completely.

Step 13: Store in an air-tight container.

Notes:

*When the color turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while.