Hi friends! It’s my favorite time of year! Not only is it my birthday, but the weather is perfect and I’m living my best life with my cider-mulled wine in hand! The leaves are changing, I’m roasting all of the acorn squash and maple-baked apples are always on my mind.
With the holiday season practically around the corner, I love to think of little treats to gift my friends. In the cookie world, shortbreads are timeless! These Scottish cookies are baked at a lower temperature than your average cookie and they’re so tender and crumbly. I have a recipe for whiskey-glazed shortbread cookies that might become your go-to fall treat!
I like to think of my Scotch shortbreads like the hot toddy of cookies. Between the lemon juice and the whiskey, you might not even need a cocktail! Although I wouldn’t say no to a little cookie and cocktail indulging. You’ll want to serve these sweet treats within an hour or so of glazing for the full melt-in-your-mouth effect.
If you’re new to the baking world and you’re looking for the perfect cookie to start off with, shortbreads are so easy to make. Plus, you know they’re always a crowd pleaser! I don’t know ANYONE who would turn down a shortbread cookie. Check out my short and sweet recipe below.
- 8 tbsp unsalted butter softened
- ¼ cup granulated sugar
- ¼ tsp vanilla extract
- 1 cup unbleached all-purpose flour plus extra for dusting work surface
- 2 tbsp yellow cornmeal preferably stone-ground
- ½ cup lightly packed confectioners' sugar
- 1¼ tbsp Scotch Whiskey
- ¼ tbsp fresh lemon juice
- Position a rack in the middle of the oven and preheat to 300 F.
- In a medium bowl, cream together the butter and granulated sugar until fluffy. Stir in the vanilla.
- Add the flour and cornmeal and work the dough until it begins to hold together. Shape the dough into a disk. Wrap tightly in plastic and refrigerate for 20 minutes.
- On a lightly floured work surface roll the dough out 1/8 inch thick. With a 2 ½-inch fluted round cutter, cut out the dough, transferring the rounds to an ungreased baking sheet.
- Gather the remaining dough, roll it out again and cut out the remaining cookies, continuing to do so until the dough is used up.
- Bake until set and golden-brown, about 30 minutes. Transfer to a wire rack and cool completely.
- In a small bowl, stir together the confectioners’ sugar, Scotch and lemon juice. Spread the glaze over the shortbreads. Transfer them to a plate and serve within an hour or so of glazing.
If you don’t have Scotch whiskey, you could go ahead and use any whiskey that you have in your house for the glaze. For the ultimate party gift, package a dozen or so of these shortbreads in a little tin and hand them to your host as you walk in the door! I can guarantee you’ll look like a hero.
I hope everyone is enjoying this fall weather so far. Since it’s my birthday, I’m in full celebration mode!! I hope you’ll all try this cookie recipe. I’d love to know if you have any go-to shortbread recipes or any other creative glaze ideas. Happy baking!