Danescook Cookie Mold Classic Shortbread
Delight in the buttery, crumbly perfection of Danescook Cookie Mold Classic Shortbread, a timeless treat that combines simplicity with elegance. Crafted with just five pantry staples—unsalted butter, powdered sugar, pure vanilla extract, all-purpose flour, and a hint of salt—this recipe creates melt-in-your-mouth cookies that are perfect for any occasion. The standout feature is the use of a cookie mold, which embosses intricate designs onto each shortbread, making them as visually stunning as they are delicious. With a quick 15-minute prep time and a gentle bake at 160°C (325°F), these cookies deliver rich, aromatic flavors and an irresistible texture. Serve them as a charming tea-time accompaniment or package them as thoughtful edible gifts. Perfect for holiday baking or everyday indulgence, this shortbread recipe is a must-try for dessert lovers and baking enthusiasts alike!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 70 grams powdered sugar
- 1 teaspoon pure vanilla extract
- 240 grams all-purpose flour
- 0.5 teaspoon salt
Instructions
Preheat your oven to 160°C (325°F) and place the oven rack in the middle position.
Soften the unsalted butter by leaving it at room temperature for 30 minutes prior to beginning, or microwaving it gently on low power for 10 seconds. Do not let it melt.
In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Mix in the pure vanilla extract and continue to blend until combined.
In a separate bowl, sift together the all-purpose flour and salt. Gradually add the dry mixture into the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
Lightly dust your cookie mold with a small amount of flour to prevent sticking. Firmly press portions of the dough into the mold, leveling it off with an offset spatula or the back of a knife to remove any excess.
Carefully release the molded dough onto a baking sheet lined with parchment paper, maintaining the embossed design.
Repeat until all the dough is used, leaving about 2 cm (1 inch) of space between cookies on the baking sheet.
Bake the cookies for 20-25 minutes, or until the edges turn a light golden color. Do not overbake, as the shortbread should remain pale in the center.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the shortbread in an airtight container for up to one week, or freeze for up to two months.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 69.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
