Garden Shortbread Cookies Recipe
A simple and satisfying melt-in-your-mouth shortbread cookies recipe from British and Scottish cuisine.
Ingredients
- 10 tbsp unsalted butter
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Lemon zest
- Orange glaze
- 2 Cups Powder sugar
- 1 Orange juice Orange juice
- 1/4 Cup Organic rose petals
- 1/4 Cup Pistachios choppedchopped
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Directions
-
1
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
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2
Add confectioners' sugar and salt; mix until combined.
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3
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
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4
Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
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5
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
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6
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
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7
Use a fork or skewer to indent a pattern onto the top.
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8
Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Source
I got this fun and delicious recipe from Britin at Cherry Flower Farm at a class.The glaze is an approximation, use your discretion. Her notes are in the photos.
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