Shortbread Cookies

“Love isn't finding a perfect person. It's seeing an imperfect person perfectly.”

 Sam Keen quote

 Like I said earlier February is a month of celebration for me, starting with hubby's b'day and valentines day and my sis birthday. This is our first valentines after marriage. So it was even more special to us. I started giving 'A' hints about it a week back. Otherwise I am sure he would have forgotten  :-) .  But I gasped in surprise when he banged the door bell with a bunch of treats for me.  Let's come to the post now. Otherwise I will not stop on my blah blah blah !!!

Shortbread is a classic Scottish dessert that consists of four basic ingredients: flour, sugar, vanila extract and butter. It is generally made during holidays. It can be made in different shapes and sizes. You can get the desired shape by using your favourite cookie cutter. You can bake it in any tart pan or a rectangular pan. It is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling. I am just putting down the basic recipe of a shortbread cookies you can make variations by adding chocolate chips or coffee powder according to your taste and preferences. Flowers and hearts are popular on Valentine's Day , so I used my heart shaped moulded cookie pan for baking it.  

Recipe Source: joyofbaking.com


Ingredients:

1 cup (130 grams) all-purpose flour

1/8 teaspoon (1 gram) salt

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (30 grams) powdered (confectioners or icing) sugar

1/2 teaspoon (2 grams) pure vanilla extract

Method:

Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Shortbread cookies can be kept in an airtight container for about a week or they can be frozen.