Today is the official first day of Winter. But don’t ask me, its been snowing crazily over every weekend and we have been making snowman the third time until now. Come winter and here is the holiday season. Holidays call in for baking, and here is a basic foolproof recipe of shortbread cookie. This basic cookie cough can be used to any kind of cookie, be it like choco-chip cookies, sugar cookies, preheat oven to 190 C for 10 mins. Arrange the cookie over butter paper in a cookie tray. etc. You can have this reserved in your refrigerator covered in a cling wrap until two weeks of time and thaw it before preparing fresh cookies every time. Make these easy peasy cookies for the hungry little ones and welcome this holiday season. We had these shortbread cookies without any icing You can very well do any icing of your choice.
Ingredients
Instructions
- In a wide bowl, add 1/4 a cup of sugar and butter. Use a whisk and beat the sugar + Butter until they turn light and fluffy like snow.
- Meanwhile, sieve 1/2 a cup of APF and set aside. Add half a tsp of vanilla essence and combine together. Now add the flour to the butter mixture slowly.
- Combine them using a flat spatula until they form a crumble-like consistency. Now, using your hands, knead them into a pliable dough. If you are not able to pile the dough into a ball, sprinkle one or two teaspoons of milk to it and form a ball-like dough. Roll them into half inch thick and cut into squares or use a cookie cutter to shape.
- Preheat oven to 190 C for 10 mins. Arrange the cookie over butter paper in a cookie tray.
- Transfer them to the oven and bake for 15 mins at 190 C. Pull them out and rest them in a cooling rack. It will look chewy at this stage. However, when it is cooled completely, they turn crispy. You can use your imagination and decorate them or simply have them as such.
Notes
You can add equal portions of whole wheat flour and APF to make this cookie. Instead of vanilla essence, you can add any natural or artificial agents like almond essence, lemon/ orange zest, etc. Always use cold milk in room temperature to combine the cookie dough. Do not use hot milk for this. My oven required 190 c for these cookies. However, it depends on your oven settings. Follow your oven instructions for this. You can refreigerate the cookie dough. Cover them in a cling wrap and chill them in a refrigerator until you use them further. This can be stored for about 2 weeks. when you use them, place them outside in room temperature and spread to a 1/2 inch thick sheet. Use any desired shape cookie cutter, or cut out shapes. Repeat this process until the cookie dough is completely done.