Cutout Cookies: Easy Shortbread

Shortbread really is the be all and end all of the cookie world. It is what all cookies aspire to be. It's also often though to be difficult to make. It really isn't. It is, in fact, incredibly simple. There are only 4 ingredients in this version, and you don't even have to roll out the dough if you have a shortbread mold.


What is a shortbread mold? Well, it's simply a clay or earthenware mold that you press shortbread into so that it bakes up nice and pretty. There are also newer pans made of metal, some even with nonstick coatings. If you like shortbread, it's well worth having one. I absolutely love the 9 that I have. You can get them in different designs at most bake ware stores. There are even more designs available online.


If you don't have a shortbread mold, you can roll out this dough on a lightly floured surface and cut it with cookie cutters. Be gentle, though. You don't want it too thin. Bake as directed.


You can make shortbread in different flavors using this recipe. Simply substitute the vanilla for a different extract. Try lemon, mint, or maple, to start. They're all delicious. You can even use natural food dyes to change the color of the dough to correspond to the flavor. Yellow can be used for lemon, green for mint, and so on. If you do want to use dye, add it to the butter when you first start making the cookies. It won't blend as well if you add it later.


Ingredients


½ cup butter, softened (do not use margarine)
⅓ cup powdered sugar (also called icing sugar)
¼ tsp vanilla (or other extract)
1 cup all purpose flour


Preparation


This is a simple recipe that takes no time at all to prepare. Heat oven to 325°F. Spray your shortbread mold with cooking spray to prevent sticking, but keep it light. Too much cooking spray will spoil the dough. A light coating is all you need. Set the mold aside.


Place the butter in a large bowl. Add any coloring you wish, or none at all. Cream the butter with an electric mixer until it is light and fluffy. Add the sugar and vanilla. Blend well. Work in the flour with your hands. Be gentle. You don't want to overwork your dough.


Form a ball with the dough and place it in the center of the shortbread mold. Press it firmly into the pan, working out from the center. Press it down hard enough that it truly molds to the pan. You want the pattern in the mold to transfer to the dough.


Prick the surface of the dough with a fork to prevent the formation of air bubbles. Bake for 30 minutes, until the dough is lightly browned and pulls away from the sides of the pan slightly. Make sure the browning extends to the very middle of the pan. The dough should definitely be cooked throughout, or it will not come out of the pan.


Let the shortbread cool in the pan for 15 to 20 minutes. Loosen the edges of the cookie with a knife, then turn the pan onto a cutting board. If the shortbread doesn't come out immediately, tap it several times. Don't be tempted to pry it out of the pan. It will only break. Tap the sides, even bang the cutting board a little, but don't pry it directly from the pan.


Once the shortbread is free of the mold, use a sharp knife to cut the shortbread according to the pattern in the mold. My mold makes triangle-shaped cookies. Yours may make square. Cut accordingly.


This recipe fills one standard-size shortbread mold. My mold makes 8 triangle cookies. Some molds make 12 square cookies.