The best ever shortbread.
No really, I don’t like the traditional hard shortbreads very much at all, in fact. This is the only kind of shortbread I have ever known in my baking life, to be honest, it’s another of my grandma’s traditional recipes and no one in my family has ever bothered to make the hard, hockey puck kind of shortbread that I hear is out there. Yes, I am 100% a shortbread snob.
BUT in my own way, of course.
Because as usual, I don’t use all butter.
***I should probably add a disclaimer saying that no margarine company has ever sent me margarine, I have never accepted hockey tickets from any margarine rep, or been propositioned in any way that would affect my baking judgement. Much to my everlasting dismay. Mope.***
Ingredients Needed:
1/2 cup of butter
1/2 cup of margarine
1/2 cup of icing sugar
1 1/2 cups of flour
Whip the margarine, butter and icing sugar together well. You can use all butter for sure, don’t get me wrong, and then it is a shortbread for the purist. I like it half and half.
Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
Start the beaters, and slowly add in the flour, until it has all been added in.
Then you can proceed to let your mixer do all the work for you and whip it for about 5-6 minutes. You are wanting lighter than air shortbread here.
Drop by rounded teaspoon onto a baking sheet lined with parchment paper, and add whatever you want on top.I usually just go for a piece of cherry, but sprinkles are excellent as well.
The batter is perfect for cookie presses as well, I have had fantastic luck using this recipe. Just whip it about half the time to give them more density to hold the shape, otherwise they just break off in little air puff pieces.
Bake them in a 250 degree oven for about half an hour, you want to dry out shortbread in essence, not bake it, thus the low temperature.
And then you can package them up in 6′s, like I did, or eat lots, like I did as well! They are fast, easy and an absolute hit with everyone who tries them. This is the shortbread cookie for shortbread haters, in fact, my husband hated hockey puck shortbread but I can’t hide these fast enough from him.
- 1/2 cup of butter
- 1/2 cup of margarine
- 1/2 cup of icing sugar
- 1 1/2 cups of flour
- Whip the margarine, butter and icing sugar together well. You can use all butter for sure, don’t get me wrong, and then it is a shortbread for the purist. I like it half and half.
- Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the beaters, and slowly add in the flour, until it has all been added in.
- Then you can proceed to let your mixer do all the work for you and whip it for about 5-6 minutes. You are wanting lighter than air shortbread here.
- Drop by rounded teaspoon onto a baking sheet lined with parchment paper, and add whatever you want on top.I usually just go for a piece of cherry, but sprinkles are excellent as well.
- The batter is perfect for cookie presses as well, I have had fantastic luck using this recipe. Just whip it about half the time to give them more density to hold the shape, otherwise they just break off in little air puff pieces.
- Bake them in a 250 degree oven for about half an hour, you want to dry out shortbread in essence, not bake it, thus the low temperature.
thekitchenmagpie
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