I purchased a boxed mix of shortbread cookies to bake over the holidays. However, yesterday I only got around to using the mix and baking up the cookies. Interestingly, the mix came from the King Arthur pop up store I visited a while back.
I liked the mix because the only thing you need to add was two sticks of softened butter. If the butter was unsalted than it required an additional 1/4 teaspoon of salt. The dough it seemed was very white looking and also light feeling. It was super easy to make.
The cookies tasted rich and crisp.
History of Shortbread Cookies
I wondered how the cookie became known as shortbread, so I did a little online research. The cookie actually has its roots in Scotland back to the 12th century.
Originally, the cookie was made from leftover bread dough that was dried in a low oven until it hardened. This cookie was a luxury item back then since only the rich could afford all the sugar and butter that went into making them.
Mary, Queen of Scots is credited with a popular version of shortbread called Petticoat Tails in which the cookie dough is cut into triangular shapes.
Taste Testing of Shortbread Cookies
The cookies, indeed, were rich, crispy and buttery tasting.
There is a generous amount of mix in the box. However, it stated the mix makes 30 cookies. I got closer to 20 cookies but my cookies could have been larger.
If you want to use a shortbread mold, that was OK. There are also suggested variations of the cookies such as drop cookies, brown butter cookies, and chocolate marbled. The box has a photograph of the cookies dripped in chocolate at one end and sprinkled with coarse sea salt.
Ending Notes on Shortbread Cookies
Farmhouse Magic Blog is always up for what is quick, simple, and good. So, I’m giving this mix a thumbs up.
If you have any issues while making or baking the shortbread cookies, there is a Baker’s Hotline you can call.
Enjoy those Cookies and Milk – – Too bad Santa!