Recipe here: http://www.joyofbaking.com/shortbreads/shortbreadcookies.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make shortbread cookies….
Video Rating: 4 / 5
Recipe here: http://www.joyofbaking.com/shortbreads/shortbreadcookies.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make shortbread cookies….
Video Rating: 4 / 5
J’aime mais combien y a t’il de beurre de farine de sucre. Je suis frabcophone je necomprend pas la langue. Merci a vous.
You don’t have to chill the dough. I just find it easier to roll out, after I’ve chilled the dough a bit.
Thanks for the video! But is it necessary to put the dough in the fridge? I have an old Be-Ro recipe book that just says to knead it well, roll out and cut into shapes before baking for 30 minutes at 160 degrees C. This seems a long time compared to your recipe? Thanks! 🙂
350F/180C. You can always get information on the recipe including temperature on our website. There is a link to the recipe in the description.
What temperature should the oven be heated at? Please reply.
Yes, you could add a little butter or flavorless oil.
stephanie hi, they turned out perfect. thanks again. just one thing, i usually buy good quality chocolate. But whenever i melt it, it doesn’t have the dipping consistency. the chocolate’s quite thick after melting. Is there anything i can do to make it a little more runny, add butter or cream or whatever you suggest?
Thanks for the reply! Yes, i used butter. =) Not sure if i need to use a lot of flour when i roll out the batter.
i’ll try it tonight=]
i’ll try it tonight!!!
Hi! Can I add in some cocoa powder to make them into chocolate shortbread cookies?? and if yes.How much? and can I mix the dough with handmixer? because i dont have a standmixer.
Thank You, all the recipes i’ve tried so far were awesome, you’re so precise and very clear with your explanations.!!!!
Normally, once you put the dough into the fridge, the butter hardens which then hardens the dough. Make sure to use butter and not a buttery spread or margarine.
That is really strange, because butter hardens when it’s cold, which then firms the dough. Did you use butter and not a buttery spread or margarine?
what happens if the dough is still creamy when i already mixed in the flour?
No egg was used in shortbread cookies !
Hello stephanie, i tried baking Shortbread & it turned out good. =) Thanks for the demonstration & recipe! But i have a question, @06.26, i couldnt get the batter as hard like it was in the video, it was soft & sticky (and i actually keep the batter in the fridge for overnight) therefore i did not use cookie cutter. =(
the same question with me. I have tried replacing half of the unsalted butter with margarine. The cookies turned out to be good with less fat, but the tasty was good.
I made these and they were really good…on another note has anyone ever told you that you favor Patricia Richardson?
10:54: Oh, yes, I DO have to include that step:)
I came for the peanut butter cookies and am leaving with these little morsels of pastry awesomeness, which I have wasted 17 tons of flour trying to make – so thanks, Stephanie.
I had a doubt..what is the difference between butter cookies and shortbread cookies..are both same ?
I have tried it and it was really good , but just one thing to ask can we use vegetable oil instead of butter ?
ok thanks.
Yes, you could use foil.
Can you make a crumb cake please!!
could you use foil instead of clingfilm when putting the dough in the fridge?