This shortbread cookie brings back good memories of my 1st Disneyland Trip. Disneyland is not only for kids, it also caters to adults even to the ones who are not crazy with rides (like me). There are so many things to do, see and eat! The food itself is part of the experience. They made even the simplest food taste amazing. The tomato soup is one of my favorite, the Mickey ice cream sandwich and the Mickey shortbread cookie! I had that cookie almost everyday and I even bought few pieces to take home. I wish I could have those here, but since I cannot, I would settle to something similar.
This is a four ingredients cookie that taste so good! The ingredients are so basic that you probably have most of these in your pantry. They are very versatile cookie to have on hand for snacking or gift giving. You cut this cookie into different shapes and sizes, use a cookie press and make a pretty flower shortbread or have it as a base for tarts. You can also coat or dipped it in melted chocolate, or sandwich it with jam or frosting as filling.
The steps are very simple, the ingredients are very basic, you only have few key things to remember if you want to have a nice buttery crisp smooth shortbread cookie. Since this cookie does not have a lot of ingredients, a lot of the taste will be coming from the butter and vanilla extract for flavoring. So, use a good quality butter and only pure Vanilla Extract. Spending few more for quality ingredients can go along way. Let’s get started!
- 1/2 cup (1 sticks) butter, softened at room temperature
- 1/4 cup powdered/Icing sugar (Sifted – Sift first before measuring)
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1/2 tsp vanilla extract (optional)
- Preheat oven to 350 degrees F. Prepare a silicone mat or baking sheet lined with parchment paper.
- Using electric mixer, in a large bowl, cream together butter and sugar.
- Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough).
- Form dough into a cohesive ball with your hands. Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar with a well-dusted rolling-pin.
- Cut into rounds (any shape you like) and place on prepared baking sheet. Repeat as necessary.
- Chill for 30 minutes or leave overnight in the fridge. This will help the cookie hold its shape while it bakes.
- Bake for 18 – 20 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Let cool on baking sheets. Store baked cookies in a resealable container or plastic bag. I like to store mine in the fridge but it can also be stored in room temperature provided it is not coated in chocolate.
- Coat with Chocolate Ganache – optional
Makes: Approximately 16 cookies
I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.
Good to know:
- You can use either flour or powdered sugar to roll out your cookies, but I prefer powdered sugar. Too much flour can toughen the cookie, but as long as you watch the amount of flour, it should be fine.
- Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you need. So, adjust your baking time accordingly. As I always advised, do a test bake before doing the bulk baking.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥