Sunday, December 15, 2013

Shortbread Cookies-Perfect for Springerle, Stamped and Message Cookie Cutters

I've been looking for the perfect recipe for the Williams-Sonoma Message Cookie Cutters for years and I think this Springerle Shortbread is pretty darn close! This recipe is courtesy of King Arthur Flour and it was created to work with beautiful Springerle Molds so I knew it would have to hold it's shape well-and it did. I did a little test by chilling some of the cookies for 15 minutes before baking (not in the KAF instructions) and it did not make a difference in detail clarity, so after the initial 1 hour chill just roll, cut, press and bake! The cookies are tasty and not overly sweet.
I did notice two cookies puffed from underneath like an air bubble formed under the cookie, so you might want to brew up some coffee and plan for a couple "seconds":@) The recipe as written will make approximately 12 of the big W-S message cookies or 3-4 dozen small cookies.
Pin It
Springerle Shortbread Cookies-from King Arthur Flour
1 C butter-they don't say softened but I took a little of the chill off of it
1/2 C light brown sugar
2 tsp sugar
1/2 tsp salt
1 large egg
1 tsp vanilla
3 C unbleached A/P flour
  1. Beat butter, sugars and salt until light and creamy. 
  2. Beat in eggs and vanilla, fold in the flour. I found this to be a very dry and crumbly mix, I used my hands to help incorporate the flour but used them as little as possible. I ended up pressing it together into a disc on a piece of wax paper. 
  3. Wrap in plastic and refrigerate for at least one hour.
  4. Flour surface, roll dough to 1/4" thick. Flour cookie cutters and cut cookies. I just roll my dough between two sheets of wax paper and floured my cutters every other cookie. I also suggest making sure your cookies are 1/4", I think it will make a difference.
  5. Place on greased or parchment lined baking sheet and bake at 400 degrees for 10-12 minutes or until lightly golden around the edges.
I'm very pleased with this recipe folks and if you've been searching 
for a good one to use with detailed cutters or cookie stamps, I think you'll like it too!

Posted by at
Labels: