Chef Alan’s Shortbread Cookie Recipe

Have you ever enjoyed the delicious, iced cookies at the Bembridge House during the Holiday tours?  Chef Alan is now offering the recipe for you to make at home this year!

Shortbread Cookie Ingredients:

• 1 cup unsalted butter (1)

• ½ cup sugar

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt (2)

• 2 cups all-purpose flour

Directions:

1. Beat butter, sugar, vanilla, and salt in large mixing bowl for 3 minutes until pale and fluffy. (3)

2. Add flour, mixing until a stiff dough is formed.

   1. Stop mixing as soon as the dough comes together.

   2. If dough is too dry or hard add a 1-2 tablespoons of water a little at a time and mix.

3. Place dough on a well-floured surface.

   1. Roll with rolling pin to desired thickness.

   2. Cut cookies with your cookie cutter of choice and use a metal spatula to put cookies onto a parchment lined cookie sheet. 

4. Bake in a 350° oven for about 15-16 minutes until the cookies are slightly golden on the edges. (4)

5. Cool completely before icing.

Icing Ingredients:

• 4 cups powder sugars

• 1 teaspoon vanilla extract

• ½ teaspoon lemon flavoring

• Cold water, amounts vary.

• Food coloring, as desired. 

Directions:

1. Mix all ingredients together until smooth using enough cold water until the icing drips off the spoon slowly.  

2. Cookies are dipped individually face down into the icing and placed on a rack to dry.

Chef Alan’s hints:

1. I recommend using Kerry butter.

2. I recommend using Morton’s kosher salt.

3. I recommend using a stand mixer with a paddle to mix cookie dough.

4. Rotate the cookie sheets halfway through baking to ensure even baking. Cookies will continue to bake if they are left on the hot sheet.