Butter Shortbread Cookies for #cookiecheer2011 @ Cutnbake
December 21, 2011 in Uncategorized
When Ishay posted a link for her spiced-cocoa-cookies-with-roasted-hazelnuts-rosemary-cape-towns-first-cookie-swap and mentioned the twivite for #cookiecheer at Cutnbake for this past Saturday, 17 December 2011, I jumped at the oppurtunity. Since we each had to bring 5 dozen cookies, my mind immediately went to my recipe for Butter Shortbread because it yields 90 cookies and it meant that I wouldn’t have to double or triple any of the ingredients. The great thing about this recipe is that it is a great basic but has quite a number of variations. The recipe was originally published in the You magazine many years ago and was apparently sent in my Mrs IA du Plessis from Parow.
Basic Butter Biscuit Recipe
500g unsalted butter (room temperature)
400ml castor sugar
2 extra large egg yolks
5ml vanilla essence
5 x 250ml cake flour
75g glazed cherries, halved or 100g dark chocolate, melted
Cream butter until light and fluffy. Add small quantities of castor sugar while beating constantly. Add egg yolks one by one beating well after each addition. Add vanilla essence and beat. Sift in corn flour (Maizena) and beat until well blended. Sift in small quantities of cake flour and salt while blending thoroughly with your free hand to make stiff dough. Press dough into a ball and wrap in cling wrap and chill for 30 minutes. Divide dough into 4 equal parts. Roll each part into a long thin roll about 4cm in diameter and wrap in plastic wrap. Chill for 1 hour until the rolls have hardened.
Preheat 180. Spray a large baking sheet with non stick spray. Cut cookie dough into 7mm slices and arrange on prepared baking sheet. Decorate each cookie if preferred. Bake for 15 minutes or until cookie turns straw coloured (pale gold).
Cool on baking sheet and store in air tight containers. Makes 90 cookies.
Chocolate centered cookies: Additional ingredients – 4 x 100g milk, dark or white chocolate. Make a batch of cookie dough and, after chilling for an hour, halve the dough and roll out to 5mm thick. Line prepared cookie sheet with the rolled dough. Break chocolate into squares and arrange on top of the dough. On a lightly floured surface, roll out the remaining dough until 5mm thick and place on top of the chocolate squares. Firmly press dough down aling the sides of the pan, taking care that the chocolate squares don’t pierce the dough. Bake for 50 minutes at 160 until the dough is pale gold in colour and allow to cool before cutting into squares. Makes 80 squares.
Orange sandwich cookies: Additional ingredients – 125g soft butter, 375ml sifted icing sugar, 5ml orange essence, grated rind of 1 orange. Roll out cookie dough until 3mm thick. Cut out shapes with cookies cutters (since these are sandwich cookies, you will need to ensure that you have a pair of each shape) and place on a prepared cookie sheet (these biscuits do spread so leave enough space between each cookie). Bake for 15 minutes at 160 until light gold in colour. Allow to cool on baking sheet before transferring onto a cooling rack. While you are waiting for the cookies to cool, cream butter until light and fluffy. Add small quantities of icing sugar while beating continously. Add orange essence and grated orange rind. You will have a lemon cream type filling. Sandwich cookies together with icing. Makes about 75 sandwiched cookies (depending on size of cookie cutters used)
Almond cookies: Additional ingredients – 500ml finely chopped almonds, 80g glazed cherries cut in quarters. Add chopped nuts to basic cookie dough and mix well. Divide dough into 4 equal parts and roll each part into a long, thin roll about 4cm in diameter. Wrap in plastic wrap and chill for an hour until the rolls have hardened. Cut into 7mm slices and arrange on prepared cookie sheet. Decorate each cookie with a cherry and bake for 15 minutes at 180. Cool on baking sheet and store in air tight containers. Makes 90 cookies.
These cookies make great edible gifts and only need to be packaged in lovely bottle with some pretty ribbon ;o)