You may remember from my post on krumkake, my grandma has quite the assortment of kitchen gear and gadgets! As we were gather up her bean pots, we stumbled upon a shortbread pan. With St. Patricks' Day on the horizon, she sent it home with me saying I needed to make a batch for St. Patty's. Though shortbread and the thistle this pan molds onto each cookie seem to be more Scottish than Irish, when your grandmother tells you to do something you better do it!
Jax helped me make these cookies. Unwrapping a stick of butter is one of his favorite chores. He also loves to scoop and dump ingredients into the bowl. He holds the mixer in place while it works. The dough was easy to work with and pushing it into the mold was a great job for little hands as well. Of course his favorite part was licking the beater!
There is something so simple and wonderful about shortbread. Not overly sweet, not at all complicated and full of buttery flavor. There are a lot of fun variations you could do, but I thought for this particular batch a classic shortbread was the way to go. Just make sure the cut the cookies apart while they are still warm. If you wait to long, you risk crumbling the cookies rather than cutting them!
Classic Shortbread Cookies
1/2 cup butter, softened
1/3 cup powdered sugar
1/4 tsp vanilla (I used vanilla bean paste)
1 cup flour
- Preheat the oven to 325 F and spray the pan with cooking spray.
- Cream the butter until it is light. Beat in powdered sugar and vanilla.
- Stir in flour. Dough may be crumbly, it should come together with a few kneads. Make sure to bring it together completely, then press it into the prepared mold.
- Bake for 30-35 minutes or until very lightly browned.
- Let cool for 10 minutes, then turn out onto a cutting board. Be sure to cut the cookies while still warm and then allow to cool completely.