Hello all and happy Friday and Blogmas Day 15! Today I will be sharing a new recipe that I just tried this season. I was inspired by both traditional Italian shortbread cookies and the light touch of sweetness and butter in the classic Scottish Walker’s shortbread cookies that my grandparents have each year.
I can’t believe we’re more than halfway to Christmas and Blogmas and just wanted to thank anyone who is reading the blog, keeping up and commenting on Instagram and all the new followers here! Thank you so much.
Now, without further ado, enjoy this simple and classic shortbread cookie recipe.
Please note that you will need a kitchen scale for exact measurements.
Ingredients:
- 360g of flour
- 150g of maple sugar or granulated sugar
- 1/2 tsp. of salt
- 180g of butter
- 2 eggs
- Optional: powdered sugar to sift onto the cookies after baking
Recipe:
- Mix dry ingredients together.
- Grate butter with cheese grater into the dry ingredient bowl (you can use a pastry cutter, but I didn’t have one on hand!)
- Mix butter into dry ingredients with your hands.
- Crack eggs into the mix and knead dough together with your hands. Resist the urge to add water or more flour to the mixture. The flour won’t fully absorb the eggs for a few minutes. Patience is key! Feel free to clean kitchen space while the flour absorbs eggs.
- Cut dough into any shape you desire! I prefer rolling mine out flat and cutting them into rectangles 🙂
- Line cookie sheet with parchment paper and place cut out cookies onto it
- Put cookies into the refrigerator and preheat the oven to 350 F degrees. It’s important to place in fridge so butter doesn’t melt!
- Once pre-heated, bake cookies for 10-12 minutes until slightly golden on the edges.
- Let cookies cool on baking rack, dust with sifted powder sugar and enjoy!
Amber Mirrelle 