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Top rated shortbread cookies
Here are some top-rated shortbread cookie recipes:
- Classic Scottish Shortbread: This traditional recipe from King Arthur Flour has a 4.8-star rating and over 2,000 reviews. It uses just 4 ingredients: butter, sugar, flour, and salt.
- Ina Garten's Shortbread Cookies: Ina Garten's recipe from the Food Network has a 4.9-star rating and over 1,000 reviews. It adds a touch of vanilla and confectioners' sugar to the classic recipe.
- New York Times' Shortbread Cookies: This recipe from the New York Times has a 4.7-star rating and over 500 reviews. It uses a combination of granulated and confectioners' sugar for a tender, crumbly texture.
- Shortbread Cookies with Sea Salt: This recipe from Epicurious has a 4.8-star rating and over 200 reviews. It adds a touch of flaky sea salt to balance out the sweetness of the cookies.
- Brown Butter Shortbread Cookies: This recipe from Bon Appétit has a 4.9-star rating and over 100 reviews. It uses browned butter instead of regular butter for a nutty, caramel flavor.
Some common characteristics of top-rated shortbread cookies include:
- Using high-quality, European-style butter for a rich, creamy flavor
- Incorporating a touch of salt to balance out the sweetness
- Using a combination of granulated and confectioners' sugar for a tender, crumbly texture
- Avoiding overmixing the dough to preserve the delicate texture of the cookies
- Baking the cookies until they are lightly golden around the edges, but still pale in the center
Here's a simple recipe to get you started:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons confectioners' sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Add the flour and salt, and mix until just combined.
- Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
- Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 18:20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy!
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