Comments on: Butter Shortbread Cookies

By: Judy

Judy — Mon, 25 Nov 2024 01:25:15 +0000

Could I make this shortbread into individual yuletide logs? Form them into a long log and cut into 1 inch pieces before baking w/red sugar sprinkled on top? Or would they not hold their shape? Thank you.

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Tue, 12 Nov 2024 02:33:06 +0000

In reply to Rina. Hi Rina, rice flour wouldn't be the right substitute for cornstarch, but you could try tapioca starch instead if you want to avoid cornstarch. In this recipe you would want to replace it with just 1/2 cup of tapioca starch. If you try it, please let us know how it goes!

By: Rina

Rina — Sat, 19 Oct 2024 20:55:54 +0000

I use to make a shortbread with cornstarch, Could I use rice flour instead of cornstarch in this recipe?

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Mon, 14 Nov 2022 00:38:24 +0000

In reply to Jennifer H. Hi Jennifer, yes! You butter the dish, then place parchment on top of the butter and flip the parchment over so you have buttered parchment, making it super easy to get out of the pan! Zoë says these freeze well. Happy baking!

By: Jennifer H

Jennifer H — Sat, 12 Nov 2022 19:02:24 +0000

Hello;
I was wondering; do I put butter in the bottom of the dish, and then the parchment? Or the other way around?
I had never seen this kind kind of instruction before, and didn’t want to me this up.

This looks perfect for me; as I no longer have the energy to roll out and cut shortbread into cookies.
Can I freeze them after they are baked?
Thank you so much for sharing this recipe!

By: Diane

Diane — Wed, 27 Jun 2012 15:37:38 +0000

I had a recipe a long time ago for scottish shortbread…it also had some cornstarch in it….I am making these for my grandson’s 9th birthday….as he said he wanted butter cookies…..I think he will love this shortbread cookie….thank you Zoe….diane

By: zoe

zoe — Tue, 27 Mar 2012 02:27:14 +0000

In reply to Karen.

Hi Karen,

Yes, I think this would work with cookie cutters, but it is fragile, so work with a light hand.

Thanks, Zoë

By: Karen

Karen — Mon, 26 Mar 2012 18:02:32 +0000

Zoe,
Can this recipe be used with cookie cutters? I love the taste of buttery shortbread cookies and I would like to make some in certain shapes (like the shape of Michigan for “All States Day” where we live. Thanks, Karen

By: zoe

zoe — Wed, 07 Sep 2011 21:34:20 +0000

In reply to Shannon.

Hi Shannon,

A shortbread cookie can be both thick or thin. Some recipes have cornstarch to reduce the gluten in the flour, which can make the cookie tougher. You can roll the dough out as thin as you like to achieve the kind of cookie you want, although you have to watch the baking time for thinner cookies.

Thanks, Zoë

By: Shannon

Shannon — Wed, 07 Sep 2011 18:26:15 +0000

In my mind, a shortbread cookie was a thin, crunchy and buttery cookie. The other day I was at a bakery that had some that looked just like this, thick and dense, but quite soft. I’ve been searching the internet to find a recipe to replicate those I recently discovered, but all the recipes are basically the same. Is the only difference baking a thicker bar as opposed to a thin bar? Or is the cornstarch (which I haven’t seen in many recipes) the secret ingredient? I can only remember ever having traditional Scottish shortbread from my mom’s Betty Crocker cookbook :p