Alicia Kennedy, Food & Drink Writer

old blog

mira que fancy shortbreads

Shortbreads might not seem fancy, but their simple elegance and versatility make them feel la princesa la pirata. You can cut them thick or thin; you can use cookie cutters or give them a rustic rectangular chop; you can dust them in sprinkles or use the dough as a tart crust. In future posts, we'll discuss chocolate shortbreads, peanut butter shortbreads, lemon and coconut shortbreads, Linzers, shortbread crust—there's no limit. Today, though, we have the simple vanilla.

Cookie cutters are a weakness of mine. I have a big box of them: standard hearts and stars, flamingos and unicorns, elephants and monkeys. I'm always eager to use them not just for cookies, but also for marzipan cake decorations. For today, I picked out my most summery fun ones—plus the skull & crossbones, because of course.

I'm not comfortable telling you how many you'll get, especially because you'll cut them different sizes and roll them to different thicknesses. What's great is that by using a stand mixer and measuring by weight, you can do all of this in the mixer bowl and have very little to clean up. 

Ingredients:
150 g coconut oil, scoopable but solid
106 g sugar
1 teaspoon vanilla
300 g flour
4 tablespoons unsweetened, unflavored almond milk

1. Measure your coconut oil into the mixing bowl and beat on medium until it's got some fluffiness.

2. Remove the bowl from the mixer and measure in the sugar; beat together on medium until well combined, and then add the vanilla. Keep mixing until it's fully incorporated.

3. Take the bowl off again and measure out the flour. Pulse to combine.

4. Add the almond milk by tablespoon as the mixer is going; it will bring the dough together. 

5. When your dough is mostly together (but can still seem a little crumbly), pour it out onto plastic wrap and mold it into an inch-thick rectangle. Wrap it up and put it in the fridge to chill for at least an hour.

6. Heat the oven to 350. Take out your dough and place it between two sheets of parchment to roll out. Get it to your desired thickness and cut. You don't have to worry about spacing them out too much on the cookie sheet because they don't spread.

7. Bake for 6 minutes, then rotate the sheet and bake for another 6 minutes, or until they're your desired doneness. I know some people like these basically raw in the middle, and I do not begrudge them that pleasure.