Sophisticated Sugar: Shortbread Cookies


Me: Hey, sweetie, I made Shortbread Cookies!

Husband: Seriously – I love Shortbread Cookies. I ate them all the time in Russia.

Tries one . . . then smiles half-heartedly.

Husband: Thanks, but these are not quite right.

 . . . Several weeks later . . .

Me: Taste this recipe. Are these Shortbread Cookies any better?

Husband: No, not really.

. . . Several more weeks – and many more attempts . . .

Me: Okay. Try this one.

He takes a bite, then a second, and . . .

Husband: These are perfect!


And so, I can finally present to you crisp, melt in your mouth – drum roll please – 

Shortbread Cookies

1 cup (2 sticks) butter, softened
1/3 cup white sugar
Zest of one Orange
2 cups unsifted all-purpose flour

Preheat oven to 350 degrees.

Beat butter and sugar together until creamy and smooth. Add orange zest and beat. Add flour and beat until just combined. If the mixture is crumbly, do not worry, it will stick together when you shape the dough into balls with your hands.

Using a cookie scoop or spoons, scoop a small amount into the palm of your hand and roll into a ball. Place on a non-greased cookie sheet. Using the flat underside of a cup, press down on the cookies to flatten. If the cup begins to stick, dip in flour after every other cookie.

Bake for 13-15 minutes. Cookies will still be pale. Allow the cookies to cool for 2 minutes before removing from cookie sheet.


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