How long does shortbread keep

This way you end up with a perfectly rolled shortbread dough, with minimal fuss. If you prefer softer shortbread cookies, you can make Scottish Shortbread Cookies instead! At this point, you need to decide whether you want to make Scottish shortbread cookies as a wedge classic shape , or rectangles, so that you know which pan to use for baking. Then transfer the dough into the lined pan, and press it towards the edges of the pan, while making sure the dough has an even thickness everywhere.

Cut the dough into wedges while in the pan. Bake the cookie dough at a lower temperature, until the dough is mostly cooked through. Then cut the cookies along the same cuts you made earlier, and bake the individual cookies in the oven for just a few more minutes, until you get delightfully buttery, thick Scottish shortbread cookies! So there you go! Either way, they are just the most buttery, crumbly, and also super versatile cookies. You can even make shortbread cookie balls and fill them with jam for a different version of thumbprint cookies.

These are so easy, I make them all the time! I make classic shortbread cookies or flavored shortbread cookies at least once a month. They are perfect for the holidays, or to just enjoy with your tea or coffee.

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Hi Maggie! You can substitute some of the flour with cocoa powder by weight , maybe about 20 — 30 g? Too much flour! I cannot get a cohesive dough and followed the recipe to the letter by volume not weight. I had to add softened butter after dumping the dough out of the bag, sacrificing texture for saving the dough.

Also if you like salt in your sweet, a pinch is not enough. Hi Terry! As mentioned in the recipe, using volume measurements may not yield consistent results. The reason is because the way you measure flour with a cup will result in different amounts of flour by weight. The flour is first fluffed in the package, then spooned into the cup and leveled off. If you scooped the flour out of the bag, then it can pack up to g of flour, yielding too much.

Also, if you do like your shortbread to be sweet and salty, you should add more. I only use a pinch three fingers , to balance the sweetness without a pronounced salt flavor. I hope that helps! I love this recipes because it makes buttery non greasy cookies with perfect crunch. I use dishwasher safe reusable bags from Amazon. Thank you for the clear information and options.

I lost my recipe book and have not made shortbread in years so I decided to look on the internet. There are so many recipes to choose from and I was having problems deciding which recipe to use so I decided to do a taste test.

I picked 3 different and had my family of 6 rate them. The majority of my family rated this recipe as either their favourite or second favourite 3 it was there favourite hands down, one thought it tied with another, and the last 2 picked one that was made with powdered sugar.

Unfortunately those 2 had just had some orthodontic work done the day before so preferred the one made with powdered sugar as it was softer on their sore teeth. This recipe was very tasty and easy to cut. Perhaps I will adjust the recipe slightly to account for the high altitude or change the temperature on my oven somewhat.

S I did not have any rice flour or cornstarch so I made this recipe using only All Purpose flour. I may just have to do another taste taste using the the rice flour and cornstarch as well, lol. I would love to try this recipe but I wonder if you could tell me, what kind of rice flour do you use? The slightly grainy type of the superfine Asian type that almost feels like cornstarch?

Thanks in advance! Loved this recipe… especially the use of rice flour. The cookies turned out great. Thank you for sharing this recipe! Hi can you make the dough and leave it in the fridge overnight and cook it The next day thank you. Hi Dianne Yes you can!

Just make sure to cover the dough with plastic wrap to prevent them from drying out. These were delicious!! So easy to make with my 3 year old! Highly recommend. Very easy to understand and follow. Beautiful picture. Thank you for sharing! Easy to make and absolutely delicious. As a crazy cat lady I of course cut my cookies into cat-shapes. The dough baked beautifully and kept the shape well.

Making now for neighors. If nothing else, at least measure out your dry ingredients. All recipes are different. No preservatives are in the recipes I use — everything is from scratch.

How long do biscuits last in the freezer? Properly stored, they will maintain best quality for about 2 to 3 months, but will remain safe beyond that time. After that, they are either stored in airtight containers, or sent straight out to you. Depending on the packaging and recipe, they will last between 2 weeks and 3 months. Why is there a difference in the length of time biscuits will last? Re: how long will shortbread biscuits stay fresh for?

December 10, AM Registered: 12 years ago Posts: 2, How long do cookies last in the freezer? Properly stored, they will maintain best quality for about 6 to 8 months, but will remain safe beyond that time. How long do gluten-free shortbread cookies last? These cookies will keep well for almost a week in a covered container at room temperature. But chances are they'll be eaten long before then.

Can I freeze gluten-free shortbread? Shortbread freezes very well. Once they've cooled from baking , freeze them on a parchment paper-lined baking sheet. Shortbread - how long does it keep for? The batch I made last night will have trouble getting to the people I want to give it to! It won't last long at the rate I'm chomping on it! If the cookies are placed in an airtight container while still warm, they'll become soggy.

Place the cooled cookies in a single layer on the wax paper in the container. If you need to use several layers to accommodate all of the cookies, place a piece of wax paper between each layer of cookies. Do not wrap shortbread cookies with other kinds of cookies or they will absorb the other cookies' flavors. Catherine Lovering has written about business, tax, careers and pets since Made with just 4 simple everyday ingredients, these buttery melt-in-your-mouth cookies are absolutely irresistible.

The best shortbread recipe you'll try. It's the most wonderful time of the year and to celebrate I thought I should pop up one of the most quintessential festive recipes - Christmas Shortbread Cookies! They are wonderfully simple and only require a few everyday ingredients. Wrap these shortbread up for an affordable edible gifts for friends, teachers and colleagues. They're also great for when you need to bring a plate to share over the festive season.

Don't let the simplicity of this recipe fool you - these shortbread cookies are absolutely divine. They're buttery and crumbly with just the right amount of sweetness. You can keep them as they are, or pop a little chocolate drizzle on top. Either way, you won't be able to stop yourself at just one! These cookies really are so affordable to make with just a few everyday ingredients. Here's what you'll need full measurements are listed in the printable recipe card below