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My local grocery used to carry giant Shortbread Cookies in the bakery. They were absolutely addictive. I can’t lie. So when the bakery stopped carrying them we went through withdrawals. Believe it or not, it’s been a topic of discussion between my coworkers’ any myself several times over the past few months. So I set out to make a cookie which satisfied our Shortbread Cookie Cravings.
I found a recipe for Torticas de Moron on TasteofCuba.com and modified it a little to incorporate the use of butter instead of shortening which is a flavor I prefer, along with some vanilla extract but these would be delicious with pure citrus extracts, zests or almond extract as well. Now, according to Saveur Magazine, “since medieval times the term short has been used to describe all things crisp and crumbly, but it wasn’t applied to cake and bread until the 1600s, when it came to refer to baked goods that contained a lot of butter or shortening. The first shortbread recipe appeared in a Scottish cookbook dated 1736…in a ratio bakers still use. ” So, shortbread cookies have definitely stood the test of time and, as a result, variations of the original have been adopted by countries around the world. Pretty cool, right? I thought so, too.
The resulting Shortbread Cookies we made are buttery, crumbly, and delicious. My co-worker was more than happy to try one and he said they were delicious. We can now we can have our shortbread cookies and eat them too! It’s pretty exciting news, especially in my little town. :)
Do you crave cookies as I do? Check out these other cookie recipes:
- 3 sticks - (1 1/2 cups) unsalted butter, room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract - See Note 1
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Preheat the oven to 350 °F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Turn the dough out onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 3-inch circles with a cookie cutter (or a glass lightly coated in flour - shaking off any excess). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges just begin to brown. Allow to cool to room temperature and serve.
- I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.
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