Hearst Castle Shortbread Cookies
Indulge in the timeless elegance of Hearst Castle Shortbread Cookies, a buttery delicacy inspired by the historic grandeur of California's iconic estate. With a tender crumb that melts in your mouth, these cookies combine simple pantry staples like unsalted butter, powdered sugar, and vanilla extract for a sophisticated yet approachable treat. The addition of cornstarch ensures a luxuriously soft texture, while a touch of fine sea salt balances the sweetness perfectly. Rolled, shaped, and pricked with a classic pattern, these golden-baked beauties are as visually delightful as they are delicious. Ready in under an hour and perfect for any occasion, these shortbread cookies pair exquisitely with tea, coffee, or enjoyed on their own as a buttery indulgence. Whether you're hosting a gathering or savoring a quiet moment, these cookies bring a touch of refined charm to your day.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams powdered sugar
- 2 teaspoons vanilla extract
- 280 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon fine sea salt
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large bowl or stand mixer, cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until just combined.
In a separate medium bowl, sift together the all-purpose flour, cornstarch, and fine sea salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Avoid overmixing.
Transfer the dough to a lightly floured surface and gently knead it into a smooth ball.
Roll the dough out to about 1/4-inch thickness using a rolling pin. If the dough is sticky, you can lightly flour the surface and rolling pin.
Using a cookie cutter of your choice (round, square, or decorative shapes), cut out cookies and place them on the prepared baking sheets, spacing them about 1 inch apart.
Prick the tops of the cookies lightly with a fork or skewer for a traditional shortbread pattern (optional).
Chill the cookies in the refrigerator for about 10 minutes before baking to prevent spreading.
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are just starting to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy with tea, coffee, or as a treat on their own!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 99.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 370 mg | 8% | |
*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.
