Basic Shortbread Cookies Recipe
Ingredients (for about 25 large cookies):
- Butter – 100 g, softened
- Sugar – 100 g
- Vegetable Oil – 2 tablespoons
- Salt – a pinch
- Vanilla Extract – to taste
- Eggs – 2 medium
- Flour – approximately 270 g
- Baking Powder – 1 teaspoon
- Chocolate – 50 g, chopped (optional)
Instructions:
- Cream Butter and Sugar:
- In a large bowl, cream the softened butter with the sugar until light and fluffy. Add the vegetable oil and continue mixing.
- Add Eggs:
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, stirring until just combined to form a soft dough. If using chocolate, fold in the chopped pieces.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to handle and help the cookies keep their shape when baked.
- Form Cookies:
- Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/2 inch thickness. Cut out cookies using a cookie cutter or just roll into balls and slightly flatten with your palm for a rustic look.
- Bake:
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are just starting to turn golden.
- Cool:
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Once cooled, dust the cookies with powdered sugar for a sweet finish.
These shortbread cookies are perfect for a sweet treat with tea or coffee, and the addition of chocolate adds a delightful twist to the classic recipe. Enjoy your homemade cookies!