Welcome to a delightful holiday treat that melts in your mouth—Christmas Shortbread! This buttery, delicate cookie is perfect for festive gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa by the fire. With just a handful of simple ingredients and a bit of holiday spirit, you can create a batch of these heavenly treats that will have everyone reaching for seconds.
Ingredients:
- 1 cup powdered sugar
- 2 cups unsalted butter, softened
- 1 cup cornstarch
- 3 cups all-purpose flour
Instructions:
- Preparation:
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the powdered sugar and softened butter until light and fluffy. This can be done using a hand mixer or stand mixer fitted with a paddle attachment.
- Mixing the Dough:
- Gradually add the cornstarch and flour to the butter mixture, mixing on low speed until a soft dough forms. The dough should come together easily without being too sticky. Avoid overmixing, as this can make the shortbread tough.
- If the dough seems too soft, refrigerate it for 15-30 minutes to firm up slightly before shaping.
- Shaping the Shortbread:
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart. You can also use a cookie scoop for uniform sizes.
- Use a fork to gently press down on each ball to flatten slightly, creating a classic shortbread pattern. Alternatively, you can press the dough into a parchment-lined baking pan and score it into squares or wedges with a knife before baking.
- Baking:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; the shortbread should remain pale in color.
- Remove from the oven and let the shortbread cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
- Cooling and Serving:
- Once completely cooled, store the shortbread cookies in an airtight container at room temperature. They can be stored for up to two weeks, although they are best enjoyed fresh.
Cook Notes:
- Ensure your butter is softened but not melted for the best texture and structure of the cookies.
- If you prefer a richer flavor, you can use salted butter and adjust the amount of additional salt in the recipe.
- For a delicate texture, sift the powdered sugar and flour before adding them to the butter mixture.
Variations:
- Chocolate Dipped Shortbread: After the shortbread cookies have cooled, dip half of each cookie into melted chocolate (dark, milk, or white). Place on parchment paper and let set before serving.
- Citrus Zest Shortbread: Add 1 tablespoon of finely grated lemon or orange zest to the dough before mixing for a refreshing citrus flavor.
- Almond Shortbread: Substitute 1 cup of all-purpose flour with almond flour for a nutty variation. Add 1/2 teaspoon of almond extract for an extra almond flavor.
Keto Version:
- For a keto-friendly version, substitute powdered erythritol for powdered sugar in a 1:1 ratio.
- Use almond flour instead of all-purpose flour. Start with 2 cups of almond flour and adjust as needed to achieve the right dough consistency.
- Bake as directed, but note that the texture may be slightly different from traditional shortbread due to the almond flour.
Low Carb Version:
- Use a blend of almond flour and coconut flour instead of all-purpose flour. Try a 2:1 ratio (almond flour to coconut flour).
- Sweeten with a low-carb sweetener like powdered erythritol or liquid stevia. Adjust the amount to taste, as some sweeteners are sweeter than others.
- The baking time may vary slightly, so keep an eye on the shortbread as it bakes to avoid overcooking.
This MELT-IN-YOUR-MOUTH CHRISTMAS SHORTBREAD recipe is a holiday classic that will delight your family and guests alike. Whether enjoyed with a cup of tea, coffee, or as a sweet treat after a festive meal, these buttery cookies are sure to spread joy and cheer. Embrace the spirit of the season with homemade goodies that are as easy to make as they are delicious to eat. Happy baking and happy holidays!
Frequently Asked Questions (FAQs):
Q: Can I freeze these shortbread cookies? A: Yes, you can freeze baked shortbread cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Q: How long do these cookies stay fresh? A: Stored in an airtight container at room temperature, these shortbread cookies will stay fresh for about a week.
Q: Can I add nuts or chocolate chips to the dough? A: Absolutely! Customize these shortbread cookies by adding chopped nuts, chocolate chips, or even dried fruit to the dough before baking for added texture and flavor.
