Buttery Bourbon Treat (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
1 cup (225 g) of unsalted butter, softened
02 -
1/2 teaspoon of salt
03 -
4 tablespoons of bourbon
04 -
1 cup (100 g) of sugar
05 -
2 cups (250 g) of flour
# Instructions:
01 -
Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a mixing bowl, use a stand mixer to blend the butter and sugar until it's fluffy and airy. This should take about 3 minutes.
03 -
Pour in the bourbon and sprinkle in the salt. Stir until everything's mixed evenly.
04 -
Gradually stir in the flour on a low-speed setting until the dough starts to come together.
05 -
Spoon out about a quarter of the dough into a piping bag with a large rose-shaped tip. Squeeze gently to push the dough down to the tip. To make it easier to pipe, let the bag rest on the warm oven for a minute.
06 -
Once the dough is soft enough, pipe small, tight rose-shaped swirls onto the parchment-lined sheets. They won’t spread much while baking, so don’t worry about spacing them too far apart. Repeat the process for all the dough.
07 -
Place the baking sheets in the freezer for about 30 minutes, or until the dough is solid.
08 -
Bake the frozen shortbread swirls until their edges turn light golden, about 23 minutes.
# Notes:
01 -
Don’t overmix your dough. Stir just enough to combine the ingredients, or the cookies will turn out tough.
02 -
If the dough is too hard to pipe, leave the piping bag on the warm oven for a bit to soften it up.
03 -
Freezing the dough before baking helps the swirls hold their shape. If you skip this step, the cookies might lose their design.