Buttery Stamped Shortbread Recipe
Shortbread is traditionally served at high tea in the UK, but it is good anytime. The cookies can be made ahead and stored in an airtight container. As they sit, the butter flavor becomes more pronounced, and they taste even better than when freshly made.
1 1/2 cups butter, (3 sticks)
1/2 cup plus 1 tablespoon sugar
2 1/2 cups flour
- Preheat oven to 300°.
- Cream the butter and sugar until fluffy; mix in the flour.
- Scoop tablespoon-size balls of dough, then roll them smooth with your hands.
- Place the balls on a clean countertop.
- Dip the cookie stamps in flour, shake off any excess, then press onto each ball.
- Transfer the cookies to parchment-lined baking sheets with a spatula.
- Bake 18-20 minutes or until the edges barely start to brown.
- Cool thoroughly on a rack; store in an airtight container.
Note: The reason for stamping while the cookies are on the countertop is that they stick slightly, making it much easier to remove the stamp. If the cookies are put on the parchment and then stamped, they don't stick to the parchment and are harder to separate from the stamp.
Amount Per Serving
Calories 84 Calories from Fat 52
Percent Total Calories From: Fat 63% Protein 4% Carb. 34%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 16 mg
Sodium 59 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0%
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