Chip Mom’s Kitchen #19: Greek Shortbread

- Posted February 27th, 2015 by

I really thought before that I had known what love is. It seemed like I would live my life with that preconceived notion never changing. I had dreamt of more, but accepted things the way they were. Then one fateful winter’s evening, everything changed…

cuddle the mixer

To get to know my new baby, I picked out a recipe with no surprises.  I didn’t want anything complicating our first moments together.  I leafed through my multitude of cookbooks and happened upon…

Greek Shortbread

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

I wanted a super basic cookie to feel out my new mixer, and these delicious little morsels fit the bill. If you’ve ever craved Girl Scout Shortbread from the blue box then these are for you! (Plus there’s *BOOZE* in them!)

Quest Items:
3/4 cup (1 1/2 sticks or 180 g) butter
scant 1/2 cup (50 g) powdered sugar
bit more powdered sugar for dusting
small egg yolk
2 1/2 tsp brandy (12 mL)
2 1/4 cup flour (270 g)
1/4 tsp baking powder (.625 g

Musical Accompaniment:

Greek musician and Volume 3 artist: Videogame Orchestra (VGO)

Illustrated Guide:

Preheat your oven to 350*F (176*C) and get your mise en place on!

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Lemme lay some math on ya: butter + sugar = FLUFFY

Make this statement true, and you are on the right track!

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20150111_125044Increase cookie mass by one egg and brandy. I used Amaretto because I didn’t have brandy. There was an alternative recipe in the cookbook that called for almonds instead, so I figured Amaretto would be a legit substitute. Beat until until the mixture is as smooth as Disco Stu at a roller skating rink.
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Sift the flower and baking soda together and then add gradually to the mixer.  As this combines, the dough is going to stiffen significantly (giggity).

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When its the consistancy of play-dough, take it out and kneed until smooth.

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Roll the dough into ping-pong size balls and then flatten and place onto a cookie sheet. Be aware: shortbread is not a type of cookie that puffs up, melts, or changes shape a lot in the oven.  It is more of a biscuit consistency when it comes out: crunchy, flaky, and delicious. So what you put on the cookie sheet is pretty much what you’re gonna get!

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With that in mind, if you want to flatten and then shape your balls (::snicker::) into some of your favorite white or round characters, like Boo or Kirby, have at it! I didn’t have time to model that, but I’d love to see some creative cookies!
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Pop those little darlings into the oven for about 15 minutes.  While you’re waiting, spread some more powdered sugar onto the bottom of another cookie sheet.

As soon as the shortbread comes out of the oven, place the hot cookie on the bed of powdered sugar, and sprinkle more on top. (PRO TIP: If you want to add some extra deliciousness points, mix cinnamon into the sugar you top the shortbread with!)

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When the cookies are completely cooled, remove them from the sugar.  Then, Lather, Rinse, and Repeat until all your dough is gone! (Also, beware of wild Hoodies, they eat your cookies before you have a chance to take pretty pictures -_- )

Then when the mood strikes you, kick back, relax, and enjoy these shortbreads with a Glassa Milk or a nice cuppa! And remember… Mama loves ya!

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