Simple Shortbread Cookies Recipe

Shortbread cookies are crumbly, buttery cookies. The term "short" has been used since Medieval times to describe pastries that get their flaky texture from butter or lard. For hundreds of years, shortbread has been made in a 3:2:1 ratio of flour to butter to sweetener.

Shortbread was likely developed in Europe during the late Middle Ages. Shortbread cookies derive from twice-baked bread in Scotland, which eventually swapped yeast for sugar. In the 1500s, recipes for similar treats went by the name "short cakes" in England. In Scotland, which is famous for its shortbread, the buttery cookies are often given as gifts for special occasions, including the New Year.

Once you've mastered a standard shortbread recipe, you can try making the cookies with different mix-ins.

1. 1. Semolina shortbread: Swap some of the all-purpose flour for semolina, yielding a grainier cookie.
2. 2. Smooth shortbread: Substitute some of the all-purpose flour with rice flour, or add cornstarch to a basic shortbread recipe to produce a smooth-textured cookie.
3. 3. Millionaire shortbread: Top a shortbread cookie base with caramel and melted chocolate to make decadent millionaire shortbread.
4. 4. Oatmeal shortbread: Fold rolled oats into your shortbread dough for texture and a rustic look.
5. 5. Chocolate chip shortbread: Fold chocolate chips into the cookie dough for added sweetness.
6. 6. Spiced shortbread: Some of the earliest shortbread recipes featured spices like caraway seeds. Try adding fennel seeds, coriander seeds, pink peppercorns, or fresh rosemary to your shortbread.
7. 7. Vanilla shortbread: Work scraped vanilla beans into the sugar before mixing the dough, or add a little bit of vanilla extract with the wet ingredients to make vanilla shortbread.

Shortbread cookies, butter cookies, and sugar cookies are all light in color and buttery, but there are a few key differences:

• Eggs: Butter cookies and sugar cookies typically contain eggs, while shortbread cookies can be made with or without eggs. The egg makes the dough more pliable and less crumbly.
• Texture: Sugar cookies have a more moist texture than butter cookies, and shortbread is more crumbly than butter cookies.
• Shapes: Sugar cookies are often cut into shapes using cookie cutters and decorated with icing. You can shape butter cookies with cookie cutters, a cookie press, or make swirling shapes using a piping bag. Shortbread is usually baked in a tin and then sliced post-bake.