April 2, 2010 § 2 Comments
My favorite cookie is the shortbread cookie. D.B. turned me on to these when I was a kid, she would buy Lorna Doone cookies once in a blue moon. I can hear her now saying “those cookies are too expensive” which is why when she would buy them it was truly a treat.
When I started working in product development for Disney I was in consumables and I got turned on to Walkers Scottish Shortbread cookies by a colleague. These are so delicious that it left those Lorna Doone’s I craved as a kid in the dust.
Scottish Shortbread cookies are light and crisp almost like a flaky biscuit, but sweeter. The key to getting the right consistency is whipping the dough the longer you whip the flakier they are .
When made correctly they are so crisp the cookie falls apart when picked up.
Scottish Shortbread Cookies
1 lb. Butter
½ c. Cornstarch
1 c. Powdered sugar
1 tbsp. Sugar
3 c. Flour
1 tsp. Almond extract
Preheat oven to 325 degrees.
Cream the butter and sugars until it’s light and fluffy. This will take anywhere from 3 to 5 minutes. Add the vanilla and gradually add the cornstarch. Add the flour gradually.
Whip the mixture until it looks like cream. (Reminder the more you whip, the better they are.) Drop by spoonfuls on a cookie sheet. Bake for 15 to 20 minutes at 325 degrees.