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Bake Class: Melt-in-Your-Mouth Shortbread Cookies
Bake Class: Ingredients
3 1/4 cups of Robin Hood Original All-Purpose Flour
1 cup of sugar
1/2 cup of cornstarch
2 cups of butter, softened
Bake Class: Tools
Hand-held or stand electric mixer
2 large mixing bowls
Dry measuring cups
Baking sheets, wire cooling rack, spatula
Parchment paper, fork, rubber spatula
Preheat oven to 300 degrees
Line baking sheets with parchment paper
Bake Class: Creaming Butter
Make sure butter is soft
Cream butter on medium-high speed for 5 minutes
until very light in texture
This adds volume, helping the butter incorporate the flour
Add 1 cup of sugar
Continue beating until sugar is completely combined
about 2-3 minutes
Bake Class: Adding dry ingredients
Flour straight from the bag may be compacted.
Get a good measurement by scooping it out
Put it into a measuring cup
Level it
Combine flour and corn starch
Add flour mixture to butter mixture
Mix at low speed until just combined
to ensure shortbread stays crisp
Bake Class: Baking your shortbread cookies
Measure out dough with a tablespoon and shape into a ball
Place on a baking sheet 2 inches apart.
Flatten with a fork
Bake in a preheated oven for 20-25 minutes.
When done, the bottom will be lightly golden
Remove cookies from the baking sheet.
Let cool on a wire rack
Enjoy!
Use these techniques to make other delicious Robin Hood recipes, like these Holiday Sprinkle Cookies
or Festive Chocolate Shortbread Cookies and Cashew Cardamom
Bake Class: Melt-in-Your-Mouth Shortbread Cookies