Buttery Piped #Shortbread #Cookies…

Christmas is round the corner and I have all the more reason to bake….Baking has become therapeutic for me…It gives me immense peace and a sense of satisfaction…..And the best part is, I get to share the recipes, I have been making for a long time or the ones which I have learned over time with the help of a lot of wonderful bloggers out there…This shortbread recipe is one of the oldest recipe I possess…..Scribbled on a piece of a torn paper, I inherited it from my Mom……Now you see, that’s the lazy me…When ever I take out the recipe paper, tucked between a diary pages, I make mental note to fair it somewhere safe……But it hasn’t been done for years….I am really glad, I have a blog now, and made these cookies…..Though I would want to keep that piece of paper for ever, I have a safe copy too…….These cookies are a delight to make…Crunchy, melt in your mouth buttery cookies…Yummm…..So here is the recipe

All you need is

Unsalted butter-125 gm ( at room temperature )
Confectioner’s sugar-40 gm
All purpose flour-100 gm
Cornflour-40 gm
Vanilla extract-1 tsp
A pinch of salt

Method of preparation

Mix all purpose flour, cornflour and salt in a bowl
Whisk butter and sugar with your electric beater ,till light and fluffy ( 3-4 minutes on high speed )
Lower the speed and add the flour mixture
Whisk for 3-4 minutes on medium speed
Add vanilla extract and whisk for another minute
Transfer the batter to a piping bag fitted with a 1M tip or whichever you want
Pipe small cookies on a cookie sheet
Refrigerate the piped cookies for half an hour
Pre heat the oven to 350 degrees F
Bake the cookies for 15 – 17 minutes, until they turn slightly brown
Cool on a wire rack
Store in a airtight container once cooled



  1. says

    These are beautiful, Neha, as is your photography! I can almost taste these as they are similar (in ingredients) to a butter cookie I make. These would be lovely as a holiday gift!

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