shortbread cut-out cookies
It was a sad day when I pulled into the parking lot of my favorite bakery, The Normandie, and discovered it had permanently closed! What? How was this even possible?
This place had been my go-to for years for a scrumptious frosted sugar cookie named the Butterdream and I simply couldn't believe this was going to be the end of our relationship!
After several days of pitiful mourning I determined to reverse-engineer the Butterdream. If I couldn't buy it, I would simply have to learn to make it myself.
My Plan- finding the right cookie recipe:
I baked several different varieties of sugar cookies, but all them produced a soft cookie and the Butterdream was definately crunchy, which I loved.
Hmmm. I took to the internet for some online sleuthing and luckily for me the Butterdream was featured on a site called Best Sugar Cookies in Salt Lake City. The Normandie's secret was revealed! The Butterdream was not an actual sugar cookie. Who knew? It was a shortbread! Of course. Hence the cookie's crunch. It made perfect sense.
Next - Finding the right icing
The Butterdream was piled oh-so-high with a sweet creamy frosting that could only be a buttercream, but somehow sweeter. How did they make it so sweet and delicious?
A tablespoon of karo syrup and teaspoon of almond flavoring added to a simple butter cream recipe was just the thing.
Absolutely beautiful and absolutely delicious. Normandie, I still mourn you. RIP.
shortbread cut-out cookies
Author: then came September | prep time: 12 mins | cook time: 9 mins Total time: 30 mins | yield: 1 doz cookies | category: dessert
Description:
Delicious shortbread cookies piled high with sweet buttercream frosting.
Cookie Ingredients:
- 2 cups flour
- 1/2 cup plus 2 Tablespoons powdered sugar
- 2 sticks butter
- 1 tsp vanilla extract
- 1 Tablespoon milk
Cookie Instructions:
- Preheat the oven to 375 degrees F.
- Add flour and powdered sugar to mixer and mix to combine.
- Add in butter, vanilla and 1Tablespoon milk. Mix together just until dough is formed.
- Roll out dough inside plastic wrap then chill in freezer 10 minutes.
- Take dough out and cut into shapes. Arrange on cookie sheet.
- Place cookie sheet with cookies in freezer for 10 minutes to prevent spreading.
- Bake until the edges are light brown, about 12 to 14 minutes.
- Remove from oven and let cool on cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature.
Buttercream Ingredients:
- 1 stick butter
- 1 lb powdered sugar
- 2 Tablespoons corn syrup
- 2 Tablespoons cream
- 1 teaspoon almond flavoring
Buttercream Instructions:
- Cut butter into fourths then add to stand mixing bowl.
- Mix at medium speed for 1-2 minutes.
- TUrn mixer to low then slowly add powdered sugar.
- Add in corn syrup, cream, and flavoring. Mix on medium until combined.
- Turn mixer to medium high and mix for 3-4 minutes.
- Add food coloring and pipe on cookies.
Notes:
Don't overbake. Remember they keep cooking for a bit after being removed from the oven.
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