Preview: These iced shortbread cookies are simple and irresistible. Check out the super-cool method for rolling out the dough and cutting it into shapes.
What if you could make cut-out Shortbread Cookies that didn’t make a big mess on your kitchen counter? Try out this neat-as-a-pin method for rolling out the shortbread and cutting it into shapes such as these butterflies.
For most people, myself included, cut-out cookies are reserved for holidays. They seem like a lot of trouble, don’t you think?
Sticky dough, cleaning up the sticky dough, getting the shaped sticky dough unstuck from whatever you’re rolling them on and transferring the cookie to a cookie sheet, etc. Ugh!
On top of that, they need to be frosted. Furthermore, the kids usually want to decorate them, too. Just thinking about the potential mess is a “Calgon” moment.
FAQ about these shortbread cookies:
If you keep them in an air-tight container, they are good for up to two weeks.
Double wrap them to store in the freezer for up to two months.
Salted butter is the best substitute. Butter is what makes these cookies special. Margarine or shortening would be a compromise.
Check out this shortcut…
The other day, I ran across a great idea in Dorie Greenspan’s Baking cookbook. It’s so easy!
A simple roll-our secret for Iced Shortbread Cookies:
Open the bag on 3 sides and let your cookie-cutter go wild. Because the dough has been thoroughly chilled, the cut-out cookies are easy to pick up with your hands or peel off the plastic before transferring to a cookie sheet, ready to bake.
Here’s the best part…
Clean-up is as simple as throwing the bag away. No flour to sweep up. No sticky dough to scrape from your counter or cutting board.
Dorie’s technique is adaptable to most any roll-out-the-dough-and-cut-into-a shape recipe. Give it a try!
A Valentine’s Day Variation:
Try these valentine-shaped shortbread cookies for Valentine’s party or as a special gift. I guarantee the recipient will be thrilled.
If you enjoy these, you will want to try these Irish Shortbread Cookies with green icing.
Small cookie cutters are recommended for this recipe. Not only are small cookies more appealing to eat at parties, but they’re easier to handle before they’re baked.
More shortbread cookies:
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.