Let's Do Shortbread! Simple, Classic Cookie Recipe
20 Days Of Christmas Cookies- Day 17
Timeless Shortbread Cookie Recipe Classic and Simple
Secrets, lies, and scandals! Who would have thought that cookies could be used as a weapon to inflict a tax, but it was, and it was not that long ago? The shortbread cookie originated in Scotland in the late 1700s and was a holiday tradition for the Scots. As popularity grew, think the American Chocolate Chip cookie to the European Shortbread cookie, the tax opportunity arose.
Shortbread cookies grew in popularity all across Europe over the next 200 years. They became so common that they lined the grocery store shelves, much like the American Chocolate Chip cookie does. The commonality of shortbread cookies did not tarnish the passion that bakers had for them, nor their ability to protect their treasured treats.
The shortbread cookie became the target of an imposed tax by the European Union in 1980 that caused quite the scandal. You see, while the European Union considered the cookie a common-biscuit, the bakers got their britches in a bunch at such a consideration.
The union was threatening to impose a tax on the shortbread cookie just like they do on all common-biscuits. The bakers were so upset at the thought the shortbread cookie could be brought to such a common food item.
They decided to band together, and with the Scottish Association of Master Bakers by their side, they fought back to defend the ancestral line of the cookie to a “flour confectionery” and won! *
I don’t know about you, but I am not going to take on the Scottish and mess with the classic shortbread cookie recipe. Perfect as is, this cookie is light, airy, crisp, and melts in your mouth. Such a simple and elegant cookie, this shortbread cookie recipe will become a family favorite. If you can part with any of them, they make a wonderful gift.
*Davis, C. (2008, January 23). Sweetly Scottish. Retrieved from https://www.faveglutenfreerecipes.com/Gluten-Free-Cookie-Recipes/3-Ingredient-Nutella-Cookies
timeless shortbread cookie
Ingredients
2 sticks of butter
¾ cups of powdered sugar
2 cups all-purpose flour
1 ¼ tsp salt
Directions
Preheat the oven to 325 degrees Fahrenheit.
Using a heavy-duty stand mixer, cream the butter until it’s light and fluffy, on high speed.
Gradually add the powdered sugar and continue mixing on low speed until incorporated, then increase speed to medium and mix until it gets light in color.
With the mixer on low speed, add the flour and salt to the sugar mixture and continue mixing until well blended.
Lay plastic wrap on the counter, and place the cookie dough on it. Roll it into a solid log, wrap it in the plastic and refrigerate for 2 hours.
Remove the log from the refrigerator and slice in ¼ inch slices using a sharp knife.
Grease 2 11x15 inch cookie/jelly roll pans and line with parchment paper.
Place each sliced cookie on the cookie sheets.
Bake for 18 - 20 minutes, or just until they start to get a golden edge.
Slightly loosen the cookies using a small thin spatula, and let them cool completely.
These cookies store well in an airtight container for up to 1 week.
