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Jennifer’s Shortbread

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Shortbread cookie in the middle of a blue and white plate with a blue napkin

 

4 Shortbread cookies in the middle of a blue and white plate

 

4Shortbread cookie in the middle of a blue and white plate with a blue napkin





I met a darling baker on Memorial Day.  Jennifer sells her delectable cookies at the Fishers, Indiana, Farmers’ Market which runs from the end of May to the end of September on Saturday mornings.  Indy friends, please look for her at her Sugar4 booth, and let her know I sent you.  I tasted her incredibly decadent chocolate brownies and asked her if she’d like to share a recipe for my blog.  Her choice was her popular Shortbread Hearts…which she often dips in or decorates with chocolate.


As I’m not so arsty, I decided this was the perfect opportunity to try out my “Biscuit Press Sets” which I won on a blog giveaway from my sweet friend, Maya, of Foodiva’s Kitchen.  Please visit her gorgeous blog…Maya has a true knack for food styling…everything she posts is both delicious and stunning.  Maya is from Brunei, in Southeast Asia, and it doesn’t look like these fabulous cookie presses are not available in the US, but you may be able to find something similar.  They worked like a charm and made such cute cookies.  I’ve promised to make these again soon…and sandwich two around some chocolate frosting.  I simply glazed this batch with a mixture of powdered sugar, milk and vanilla paste.  Every single family member loved these…and that’s saying A LOT!  Great cookies, Jennifer~

Cookie presses can be purchased here.

Jennifer’s Shortbread…recipe courtesy of Jennifer Terrell/Sugar4

1 pound unsalted butter at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean cut and scraped
Sift together:
4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt

Jennifer makes the dough the day ahead because she likes it really chilled prior to rolling out but you can make it the same day and chill the dough for about an hour.

Preheat oven to 350º.

In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again.  Make sure that you scrape down the sides of the mixing bowl.  Add the vanilla and the vanilla bean. Mix in flour mixture until everything comes together into a thick dough.

Wrap and put in fridge for an hour or overnight.  When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Use cookie cutters to make your favorite shape.

Bake on parchment of a silpat for 10 minutes or until the edges are golden.  Decorate, if desired.
 
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46 comments on “Jennifer’s Shortbread”

  1. Oh those are so pretty 🙂 So cute!

  2. These are beautiful and I love shortbread! I haven’t made any in a while and I think I now have the perfect excuse, a new recipe!

  3. Hi Lizzy, I’m so intrigued by the use of powdered sugar in this recipe, I’ll be baking a batch up soon. As a frequent patron to Farmer’s Markets, I truly appreciated the local aspect of your story and for a moment I felt as if I was strolling through the market alongside you. Thank you for sharing the recipe and thanks for the smile!

  4. What a clever way to dress up the shortbread cookies Lizzy. They are lovely. I also like the idea of making the dough ahead. Saves so much time, especially if you’re making these for company.
    Sam

  5. I love good shortbread, so simple yet so delicious. Its amazing how you can make something so delicious with so few ingredients

  6. I love shortbread. The cookie press designs make it really special. Great post.

  7. These are so pretty. I need to bookmark this recipe and find the cookie press for when I make a gift basket soon. Sounds like a winning cookie recipe. Yummy!

  8. They look pretty and i like the flower shape.

  9. Those shortbread cookies look so beautiful
    it was really nice of her to share the recipe 🙂

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