Sunday, December 6, 2009

Christmas Shortbread cookies

I needed a change. I'm in the mood for cookies. I have had enough of cakes. My weekends, especially Saturdays, are very precious to me. I'm not one for major changes but changes are good sometimes for the better. I love surprises. I enjoy planning for one and love to receive one too. Life is such that no one didn't seem to realise that surprises be it small or big ones will brighten that special someone's day. I do not know why the topic of surprise suddenly comes into the picture. It has no relation to what I am baking today. In my opinion, I feel that sometimes you do not need a reason for doing certain things. Most importantly it makes you happy and the ones you care about happy, plus it is not anything against the law. =)

I am baking shortbread cookies adapting the recipe from Joy of Baking. Loved the shortbread cookies from Walkers. Yum! Life is good when you're surrounded by so many yummy food. Life is even better when you can make fresh bakes as and when you feel like it provided you have the time and the ingredients are easily accessible.


2 cups all purpose flour ( I replaced 1/2 cup of all purpose flour with 1/2 corn flour)
1/4 tsp salt
1 cup unsalted butter ( I use Lurpak unsalted  butter)
1/2 cup icing / powdered confectionery sugar
1 tsp vanilla extract


Beat the butter until smooth for about a 1 minute. Add the icing sugar to the butter and mix about 2 minutes untill smooth. Beat in the the vanilla extract.

Gently stir in the cornflour and all purpose flour until just incorporated. Flatten the dough into a disk shape and chill in the fridge for at least an hour till firm or overnight.

Pre-heat the oven at 300 degree F (150 degree celsius) with the rack in the middle of the oven.

On the lightly floured surface, roll out the dough to 1/4 inch (0.5cm) thick. Cut whatever shape you desire using lightly floured cookie cutter. Place the cookies on the prepared cookie sheet and chill in the fridge for 15 minutes. This will firm up the cookies and maintain their shape while baked.

Baked for 20-23mins or until light brown. Cook on rack.

Notes: I read that subsitute 1/2 cup of all purpose flour with 1/2 cup of cornflour will give the cookies a 'melt in your mouth' texture. And yes, it is so true. The use of confectionery sugar gives a smooth texture to the cookies too.

How I wish I can courier these X'mas cookies to my friends in  Australia, Hong Kong, Malaysia and UK.

This recipe is definitely a keeper for me! Enjoy!


Sook said...

Shortbread is one of my new favorites. I love the crunchiness of these cookies.

Corine said...

Sook: I love the strong buttery smell plus they r very crumbly. My colleagues enjoyed them too and two wanted to try the recipe.

Swee Ho said...

Thanks for the lovely cookies you let me try last thursday.....They are not just lovely, taste good and yummy as well.....I prefer the one with sweet and crunchy.....:>

Corine said...

Hey Swee Ho,

Glad u like them. Thank you for the feedback. You're very kind. Hehe... Would make them topped with chocolate chips for you next time. =)