Lime Squiggles

Shortbread

Piping

Bake the Cookies

Bake Time for the Cookies

Lime Glaze

Glaze

Introduction

Homemade Cookie Dough

Rolling Out the Cookies

Baking Shortbread Cookies

The Perfect Bite

Bloopers

Introduction

Gradually add flour, stirring until combined

Form dough into a rectangular prism

Chill the dough

How to cut the shortbread

Cut dough into uniform slices and transfer to baking sheet

Introduction

In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.

Gradually add sugar, stirring until light and creamy.

Add vanilla extract and stir well.

In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.

Gradually add flour mixture to wet ingredients and stir until completely combined.

Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.

Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.

Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.

Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).

If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.

Cut the dough with cookie cutters

Let them rest in the fridge for about one hour

Chill the dough for about one hour and bake

Store them at room temperature or in the fridge

Meet Bobby Westside

Mistakes happen

More on Bobby

Rubbing the zest into the sugar

Let’s measure and combine

Free, pack, dock, and dust the dough

Whiskey Arnold Palmer

Waiting is hard

Chef’s treat and tea time, thanks to Maker’s Mark!

Intro

Make the Shortbread Cookies

Cut Out the Christmas Cookies

Freeze the Christmas Cookies

Bake the Christmas Cookies

Start the mixer on low

Beginning to moisten the dough

Bake it at 325 degrees for about an hour

Divide the dough in half

Knead the remaining butter into the remaining dough

Chilled for about an hour

Rolling them into nice little rounds

Baked in an 8-inch cake pan

Made little marks all around the sides

Cut it into about eight wedges

Introduction to Shortbread

Shortbread Wedges

Brown-Butter Shortbread Lemon Bars

How to Brown Butter

How to Eliminate Bubbles from Custard Filling

Brown-Sugar Pecan Shortbread Cookies

Introduction

Ingredients

Combining the ingredients

Kneading the dough

Shapes and sizes

Rolling out the paste

Shaping the shortbread

Cutting the shortbread

Variations on the recipe

Sprinkle with caster sugar

Scottish Shortbread Cookie

Whisking the butter and sugar

Dry ingredients

Pressing the Dough

Docking the Shortbread

Baking Instructions

Cutting the Shortbread

Finished Scottish Shortbread

Taste Test

Ingredients for Shortbread Cookies

Add confectioners sugar

Sift in flour and salt

Shortbread Ratio

Adding the flour

Preparing the baking pan

How to cut the shortbread

Dock the shortbread

Cooling the cookies

Outro