Bourbon Shortbread Cookies (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
225 grams unsalted butter, softened
02 -
100 grams granulated sugar
03 -
60 milliliters bourbon
04 -
0.5 teaspoon fine salt
05 -
250 grams all-purpose flour
# Instructions:
01 -
Preheat oven to 175°C. Line two baking trays with parchment paper.
02 -
Using a stand mixer, beat the softened butter and granulated sugar until pale and airy, approximately 3 minutes.
03 -
Incorporate the bourbon and salt into the mixture, blending until just combined.
04 -
Add the flour and mix on low speed until a cohesive dough forms.
05 -
Transfer approximately one-quarter of the dough to a piping bag fitted with a large rose decorating tip. Twist the bag and rest briefly atop the warm oven to soften slightly.
06 -
Pipe tight swirl shapes onto the lined baking sheets. Position closely as the dough will not spread during baking. Proceed with remaining dough in batches.
07 -
Place the trays in the freezer until the dough shapes are solid, about 30 minutes.
08 -
Bake the frozen cookies until the edges show a light golden colour, approximately 23 minutes.
# Notes:
01 -
Piping the dough while slightly warmed eases shaping and creates well-defined swirls.
02 -
Baking directly from frozen helps cookies retain their intricate form.