Cooking with Permjit K. Sandhu

It’s a magical time of year and I love to bake all sorts of cookies and cakes. I usually do a lot of baking and then share all the goodies with my family and friends. I like to put the treats in fancy tins lined with doilies and festive coloured ribbons. Shortbread cookies are some of my favourites; rich and buttery. They can be made with lots of coloured sprinkles, dipped in melted white or dark chocolate, or a light dusting of confectioner’s sugar thereby making them easy to decorate to your liking. A little music and singing really sets a happy mood during baking. These cookies fill the home with a buttery aroma that you just can’t wait to taste! 

My mother baked them for us. I baked these for my children, and now my children are baking them for theirs. With just three ingredients (butter, flour, confectioners’ sugar), these shortbread cookies are incredibly simple and quick to make. 

This recipe yields roughly 32 cookies depending of size of cookie cutter.

Ingredients: 

  • 1 Cup Unsalted butter, softened
  • 1 Cup Confectioners’ Sugar (icing sugar)
  • 2 Cups of Flour

Directions: 

  1. Preheat oven to 325F 
  2. Prepare two large baking sheets lined with parchment paper. 
  3. In a large bowl, add butter and blend until smooth with an electric mixer at medium speed.
  4. Slowly add confectioners sugar and continue mixing until well incorporated.
  5. Scrape down the sides of to bowl to make sure the mixture is combined thoroughly. 
  6. Slowly add flour to butter-sugar mixture until a soft dough forms.
  7. On a lightly floured board, form dough in to a cohesive ball with your hands. 
  8. Roll the dough ¼ inch thick. 
  9. Cut the dough in to rounds or use your choice of themed cookie cutters to shape the shortbread. 
  10. Place on the prepared baking sheets. 
  11. Pierce the cookie dough with a fork and decorate with sprinkles, chopped nuts, granulated sugar or your choice of decoration. 
  12. Bake 12-15 minutes. 

Serve with a glass of milk or other beverage of choice. I personally enjoy these cookies with a hot cup of coffee in the morning. 

Note: In a container with a tight-fitted lid, these cookies can be stored frozen up to one month, or on the counter for five days.