How do i make a small batch of shortbread cookies?

Question by Julia F: How do i make a small batch of shortbread cookies?
I love love love shortbread cookies my family not a big fan.
so im just looking for a small batch maybe 5-10 cookies
thanks. ^_^

ingredients and procedures please

Best answer:

Answer by musicimprovedme
Shortbread dough freezes beautifully! Find a recipe you like, basic shortbread doesn’t have much variation in the recipe. Make a full batch of dough, or even double or triple the recipe, then break off baseball sized portions, work them into a disc shape, wrap them in saran wrap and store them together in a zipper bag, and freeze them. Make sure you label your bag with the oven temp and the baking time.

When you want some cookies for yourself…take out a disc and thaw slightly, then shape them into cookies, and bake them. You will have a generous amount for yourself, maybe 6 or 7 cookies, without overdoing it or wasting them.

You could also make the cookies and freeze them ready baked…and it is a little easier…but it is not the same as fresh baked cookies made to order.

You can also see if your family is willing to try different add ins to shortbread so you can enjoy it together. You can do things like dipping it in chocolate, or adding toffee chips or nuts, or making a bar using shortbread as the crust, top with melted caramel, then a layer of chocolate. You can also use shortbread as the crust of a fruit tart or a dessert pizza.

What do you think? Answer below!

Posted by in Shortbread Cookies and tagged with Batch, cookies, Shortbread, Small | Trackback
  1. Renie says:

    Your family might enjoy these if you add chocolate! You can even sprinkle chopped nuts over the chocolate.

    Makes approximately 10 Shortbread Cookies.

    6 Tablespoons unsalted butter, at room temperature
    1/2 cup sugar, plus extra for sprinkling
    1/2 teaspoon pure vanilla extract
    1 3/4 cups all-purpose flour
    1/8 teaspoon salt
    4 ounces semisweet chocolate, finely chopped (optional)

    Preheat the oven to 350 degrees F.

    In the bowl of an electric mixer, mix together the butter and 1/2 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

    Roll the dough 1/2-inch thick and cut with a 3-inch cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

    When the cookies are cool, place them on a baking sheet lined with parchment or wax paper.

    Optional: Put 4 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds then stir. Continue to heat and stir in 30-second increments until the chocolate is just melted. Then remove and stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

    Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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