Hello Bakers,
We are done with rolls and turkey (for a while) and are now barreling toward the gift giving holidays. There is a lot of stress these days about rising costs and inflation - its depressing and exhausting. So let’s just retreat into our kitchens pull out out favorite equipment and make our own holiday gifts. This month that’s what our demos will be focused on. Our families and friends know that we are the reigning baking champs in our circles so let’s show off, save money and spread some delicious holday cheer.
A note on packaging.
As a DIY gift giver since the dawn of time - I can say that packaging for our treats has never been more available. Amazon has pages and pages of holiday food wrapping options, start here. Holiday Food Wrapping and don’t forget the big box craft stores, Michaels, Joann’s and Hobby Lobby. Keep your eyes open and buy it when you see it - the inventories are never extensive.
These shortbread cookies are delicious - they were born of my desire to use my Nordic Ware shortbread pan and my delight at TV character, Ted Lasso’s shortbread making.
Shortbread is sturdy - keeps amazingly well, and can be sent, with ease if properly packaged. This is where butter is the star of the show - while any good unsalted butter will do - but if you are feeling posh - bring on the Kerrygold.
Equipment: Stand mixer with paddle attachment - (can also be mixed by hand), scale, spatula, bowl scraper, 8” or 9” square pan or Nordic ware shortbread pan. Nordic Ware Shortbread pan Snowflake Shortbread Pan
Shortbread Mise en Place
Thicker Shortbread (8x8" pan)
200g All Purpose Flour
3g Salt
4g Vanilla Extract (1 teaspoon)
4g Vanilla Powder (1 teaspoon) optional
160g Unsalted Butter at a cool room temperature
126g Sugar
Thinner Shortbread (9x9"pan)
255g All purpose flour
3g Salt
5g Vanilla extract (1 1/4 teaspoons)
5g Vanilla powder (1 1/4 teaspoons)
204g Unsalted butter, at a cool room temperature
161g Sugar
Make space in the refrigerator to chill the shortbread before baking.
Sift together the flour, salt and optional vanilla powder.
Using the paddle attachment cream the butter, sugar and vanilla extract together for 2 minutes on medium speed. The ingredients will be combined but the butter will still be slightly yellow in color - not quite to light and fluffy but mixed well.
Add the flour mixture to the creamed mixture. Mixing on medium low speed until the the ingredients are well combined and the dough is a cohesive mass. Do not over work.
Make sure all the ingredients are well combined with a spatula or by hand before shaping the dough into the pan.
Flatten the dough in the pan using plastic wrap - try to get the dough as flat as possible.
Chill for 1 hour.
Preheat the oven - 350 degrees.
Bake the shortbread for 22-25 minutes (depends on your oven) until the edges are lightly browned and the dough is completely opaque in the center.
Let cool on a rack for 20-25 minutes.
Unmold and cut carefully.
Shortbread will keep for 3 weeks in an airtight container. If you like to send cookies to friends and family - this is will arrive undiminished.
Shortbread dough - ready to bake in Nordic Ware Pan
8” x 8” Finished Shortbread - teaching moment - watch parchment paper - trim close to shortbread so you can lift it out but the paper doesn’t fold over while baking.