Buttery Bourbon Cookies (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
250 g plain flour
02 -
½ teaspoon salt
03 -
4 tablespoons bourbon
04 -
100 g sugar
05 -
225 g unsalted butter, softened
# Instructions:
01 -
Set your oven to 350°F (175°C) and line two baking trays with parchment paper.
02 -
In a stand mixer bowl, whip the butter and sugar together until the mix is fluffy and light. This should take about 3 minutes.
03 -
Pour in the bourbon along with the salt and stir just until the mixture is smooth.
04 -
At a low speed, add the flour and combine until a dough forms.
05 -
Put about a quarter of the dough into a piping bag fitted with a large rosette tip. Twist the end of the bag to push the dough down toward the tip. Let the bag rest on a warm oven for a minute to soften the dough slightly.
06 -
With the slightly warmed dough, pipe tight rosettes onto the lined baking trays. Since they won't spread much when baking, you only need a bit of space between them. Repeat with the other batches of dough.
07 -
Put the trays of shaped dough into the freezer for about 30 minutes or until they're completely hardened.
08 -
Once frozen, bake the cookies until the edges turn a pale golden color, which should take roughly 23 minutes.
# Notes:
01 -
Don't overwork the dough, or your cookies will turn out tough. Mix just enough to bring it together.
02 -
If the dough is too firm for piping, let it sit in the piping bag over the warm oven for a bit to loosen up.
03 -
Freezing the shaped cookies helps them hold their rosette shape. Skipping this step could make the cookies lose their definition while baking.