Shortbread cookies

Oh, COVID-19. You are stressing me out. What do I do when I am stressed – eat and cook! You know, stressed is desserts backwards.

One of my fave desserts is shortbread cookies. I have two recipes I have tried recently. One is tried and true – “Panera Copycat” recipe and the other is a new one I just tried.

Now that schools (and soon dayares) are closed, we’re all going to need stress relief and a project for kids. Cooking/baking kills two birds with one stone.

Panera CopyCat Recipe (kind of)

  • 8 ounces (2 sticks) butter ; room temperature
  • 2 cups cake flour (you can use all purpose but cake flour
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp maple or any other dessert flavor extract extract (optional)

Combine all ingredients; use hands to knead until ingredients are blended. Cut out in any shape you want or press into pan for squares. If squares, use a sharp knife to score the dough before baking. Bake at 325 degrees F for about 20 minutes, or until lightly browned. Don’t over bake!

This time I also added 1/2 tsp of maple extract and it added a bit of punch to the cookies.

Next time, I want to add a bit of butter extract to punch up the buttery-ness of them – you can never have too much butter. The best part about this recipe is its their delicious cookie without their terrible lemon glaze that they put on everything they sell and it ruin it.

The second recipe I tried is from Epicurious.com. I love this website.

This one comes together really fast but next time I will double it. I’ve copied the recipes below with my own changes.

Shortbread Wedges

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Preheat oven to 300°F. Lightly butter 9-inch-diameter spring-form pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork (all these marks will likely disappear when you cook it so don’t get too attached or too creative). Bake until shortbread is cooked through and pale golden, about 30-40 minutes (start checking at 30).

Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release spring-form pan sides. Carefully remove shortbread from pan (shortbread will be fragile).

The second recipe would not be amenable to cutouts. The dough is too crumbly. But, it was much more buttery 🙂 I think I overcooked the at 40 minutes this time, next time I will start checking at 30 minutes. And if I double the recipe to make it thicker in the spring-form pan (but then I would cut into smaller pieces).

All in all, I love shortbread cookies. They make me happy. And I am so stressed that thinking about cookies for an hour today while I made them and wrote this blog made relax a bit. I hope I could take your mind off things for a hot minute too.

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