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OfflineOutsideOfMyMind
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The perfect ratio and easy recipe for my BOMB shortbread cookies, with variations. * 2
    #28186600 - 02/14/23 02:14 AM (11 months, 7 days ago)


These are a perfect substitute for the Walker Shortbread Cookies but my recipe makes them way softer and fucking BOMB. 

Each cookie will have less than 5 grams of sugar if you cut 24 pieces.

Simple recipe to remember.
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300 grams of white all purpose flour

200 grams of unsalted butter (The better the brand, the better the flavor of the cookie will be, if you can make your own butter with heavy whipping cream, that would be ideal, but even the cheap generic butter will be fine if you don't want to bother with that but it won't have as good a flavor as better quality butters.)

100 grams of sugar

1/2 teaspoon of salt
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1. Put all dry ingredients into a large mixing bowl and whisk it all together until uniform.

2. Add in cubed room temperature butter and manually hand mix it. Just get in there like you're playing in a sand box. Squeeze it between your fingers and get the powder to mix really good. Mix it into a ball.

3. Line a 9x9 inch pan with parchment paper.

4. Preheat oven for 350 F.

5. Push the dough down into the pan until it is all flat. Poke the entire thing with a fork about a centimeter apart.

6. Now with shortbread cookies, you need to put it in the oven in 2 segments.

7. The first segment is 20 minutes. Take it out and use a knife or dough scraper to CUT the shape of the cookies. This is very important because if you don't precut your cookies then it will come out as one giant mass of a cookie and you won't be able to cut it without making tons of crumbs and breaking it.

8. So after you cut your shapes, (I usually do 24 rectangular shapes), put it back in the oven, COVERED with foil, for an additional 25 minutes, making it a total of 45 minutes. If you want it more crunchy, you can omit the foil, but the foil makes them really soft so that the top doesn't brown.

9. After you take them out of the oven, leave them in the baking pan for 30 minutes but no longer. Lift the parchment paper and cookies out of the pan and place on a large glass dish. Hold the cookies with one hand and slide the parchment paper out from under the cookies. It will come out smoothly and easily. Do not use a paper dish because the paper will absorb the butter and take flavor away from the cookies. Carefully break apart the pieces immediately so they will cool separately.

You can eat them when they cool down enough and they will be super soft at this point, but I find that that they are best at least 24 hours after they come out of the oven but IDEALLY 48 hours after. This gives them time to completely set and solidify and crystallize so you get the true taste and feel of the shortbread cookie. You can freeze them to preserve them.
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Variations:

You can add a 1/4 to 1/2 a teaspoon of rose petal powder. Start with less first. Add a little more sugar if you do this. The rose petal powder will give it a "fresh" and very subtle flavor that I really cannot describe, you just have to try it out. It does not taste like actual roses and it's not like you think it would be. You can order rose petal powder online just make sure it's organic and food grade and not cosmetic grade only. You can also use rose petal powder in your face cleanser as an exfoliant.

You can add a 1/4 to 1/2 teaspoon of vanilla or almond extract. Just keep in mind that all the flavor comes from the butter so any flavorings will take away from the pure butter flavor.

I've never tried cinnamon but you could probably do a 1/2 teaspoon of cinnamon.
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Don't try any of the variations without having tried the original recipe first.


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OfflinegeokillsA
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Re: The perfect ratio and easy recipe for my BOMB shortbread cookies, with variations. [Re: OutsideOfMyMind]
    #28187238 - 02/14/23 02:41 PM (11 months, 6 days ago)

A solid chewy chocolate chip cookie is irresistible to me... but a good quality shortbread is right up there with 'em :yesnod:!

My wife bangs out some really good shortbread cookies during the holidays, and she does use a tiny hit of almond extract that really amps up the flavor in the best way.

Will aim to try your recipe soon. :rockon:


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