This is the EASIEST (yet BEST) cookie recipe ever. At my previous company, I took our safety manager and his wife to dinner. Since she was Scottish, the subject of shorthead cookies came up and she baked and gave me the recipe for the best shortbread cookies EVER.
American ingredients:
1 cup Sugar
2 cups (1 lb) of room temperature, lightly salted butter
3 cups Plain Flour
1 cup Rice Flour (can be brown or white)
2 tsp Vanilla
demerara sugar
Directions:
Add cinnamon to the demerara sugar
Add ¼ cup cocoa powder to the flour mixture (for chocolate flavor)
American ingredients:
1 cup Sugar
2 cups (1 lb) of room temperature, lightly salted butter
3 cups Plain Flour
1 cup Rice Flour (can be brown or white)
2 tsp Vanilla
demerara sugar
Directions:
- Beat the approximately room temperature, softened butter, sugar and vanilla in Mixmaster (any electric, handheld mixer/beater will do).
- Combine flours in a separate bowl, mixing well.
- Slowly add flour mixture to butter, sugar and vanilla.
- When mixed, make small balls of dough (about 1/3 the size of a golf ball, the dough handles more easily (less sticky) after it has dried out a bit or been cooled in the refrigerator for an hour)
- Flatten into round shape approximately 2 to 2½ inches in diameter, about a ¼” thick.
- Add a light coating of demerara sugar (sugar in the raw, also called turbinado) to cookie tops
- Bake at 325oF for ~18 to 20 minutes – Ideally, there will be a light golden-brown ring on the cookie edges, you should NOT wait until the entire cookie is golden brown (I rotate the cookie sheet at 9 minutes to make sure they are evenly done – all ovens have warmer and cooler areas
- Let cool.
- Makes 60 to 70.
Add cinnamon to the demerara sugar
Add ¼ cup cocoa powder to the flour mixture (for chocolate flavor)
