Michael's Cookie Jar Classic Shortbread

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Michael's Cookie Jar Classic Shortbread

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Soft, sugary, seasonal shortbread from Michael's Cookie Jar in Houston - the city's ONLY all-scratch, all-butter, and handmade Cookie Bakery. 


Classic Shortbread:
  • 4 sticks  Butter, unsalted
  • 1 cup + 2 TBS  Sugar, 10X
  • 1/2 cup  Sugar, granulated
  • 1 each  Egg Yolk
  • 1-1/2 tsp  Vanilla
  • Orange Oil (optional)
  • 3-1/2 cups  Flour, AP
  • 1/2 tsp  Salt
Simple Icing: (used to "base coat" cookies)
  • 1/2 cup Milk, whole
  • 2 TBS Corn Syrup
  • 6-3/4 cups Sugar, powdered, sifted
Royal Icing:
  • 3 each Egg White
  • 1/4 tsp Cream of Tartar
  • 4-1/2 cups Sugar, powdered, sifted

Recipe Info

For the Shortbread:
  1. Have all ingredients room temperature. Cream butter and sugar with paddle on medium speed. Scrape bowl well. 
  2. Add egg and extract. Mix and scrape bowl well. 
  3. Add sifted dry ingredients. Mix and scrape bowl well. 
  4. Wrap dough and chill overnight. Roll out the next day and cut shapes.

For the Simple Icing:

  1. Blend all ingredients on medium speed with paddle. Adjust consistency to desired thickness by adding more milk or more sugar.

For the Royal Icing:

  1. Place all ingredients in a mixer with the whip attachment. Mix on medium speed until it comes together, then scrape the bowl. Continue mixing on med-high speed until it’s thoroughly blended. 
  2. The consistency of royal icing depends on how you’re using it. You want a “yogurt-like” consistency if you plan to ice the whole cookie. This consistency should be thin enough to spread easily, but not so thin that it just runs off the cookie. If you want to make different colors, divide the icing into several small bowls and color each one by stirring in colors. 
  3. To pipe royal icing, the consistency needs to be thicker so that you can pipe it and it holds its shape.
  4. Getting the right consistency just takes practice. To make the icing thicker, add more confectioners’ sugar. To make the icing thinner, add a few drops of water.

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