Procedure
- Cream the Butter and Icing Sugar: In a large bowl, beat together the butter and icing sugar until light, fluffy, and well combined. This step is crucial as it helps incorporate air into the dough, giving the cookies their tender, crumbly texture.
- Add Flavor and Salt: Add the vanilla flavor and a pinch of salt to the butter and sugar mixture. Stir until evenly incorporated. The vanilla will add a warm, aromatic flavor to the shortbread, while the salt helps balance the sweetness.
- Incorporate the Dry Ingredients: Sift the flour, baking powder, powdered milk, and corn flour together into the bowl. Gently fold the dry ingredients into the wet mixture, mixing until everything is well combined. The corn flour helps create a more delicate texture in the shortbread.
- Mold the Dough: Once the dough is formed, mold it into a ball. Place the dough onto a flat, lightly floured surface and roll it out to your desired thickness, typically about ¼ inch thick. Use a rolling pin for an even spread.
- Cut the Cookies: Using cookie cutters or a sharp knife, cut the dough into your desired shapes and sizes. You can make traditional round shortbread cookies or get creative with different shapes.
- Prepare for Baking: Carefully place the cut-out cookies onto a greased baking tray. Make sure they are spaced apart slightly to allow for even baking.
- Bake the Cookies: Preheat your oven to 180°C (350°F). Bake the cookies for about 12 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid overbaking, as shortbread cookies can become too hard if left in the oven for too long.
Once baked, allow the cookies to cool on a wire rack. These shortbread cookies are perfect on their own or served with a cup of tea. They can also be stored in an airtight container for up to a week, making them a great make-ahead treat. Enjoy your homemade, buttery shortbread cookies!
