Shortbread Cookies with a hint of Carom Seeds

I have had shortbread cookies several times but one of my fondest memories is during christmas. Debarshi and I went to Costco for Christmas shopping and saw this big red box of Walkers’ shortbread. We thought it would be fun to have them with our morning cup of coffee. 

When I opened the box, I was immediately taken aback with the beauty of these cookies. They were very plain looking and yet had a buttery flakiness. They had a rich flavor, not too sweet, there was a slight hint of salt which balanced the sweetness. They were not flavored, there were no nuts or fruits in them, they were simply perfection! We ate one cookie each but they were so good that we couldn't stop ourselves from having another.

So all you need to make these yummy delicious Shortbread Cookies is Flour, Butter and Sugar. I also added some Vanilla Extract and Salt for more flavor. To make them truly mine, I added a pinch of Carom Seeds when making the icing sugar and it brought a truly delicious aroma in them.

My love for cookies is well known and what I love about these Shortbread Cookies is their dense texture and rustic appearance. Shortbread cookies also do not use any leavening (baking powder or soda) so if you have nothing at home except flour, butter and sugar, you can still whip up a batch of these amazing cookies.The butter gives these cookies a beautiful crumbly texture. 

I also have a shortbread cookie recipe by Mary Berry which uses semolina. It creates a grittier texture in the cookies. I will soon share that recipe as well. In the meantime, please try this one and if you like it please share your photos and comments using my hashtag #lifewithoutalu

Ingredients:

• Butter (unsalted) - 10 tablespoons, at room temperature
• Confectioners' (or Icing) Sugar - ½ cup 
• Vanilla Extract - ½ teaspoon
• All-Purpose Flour - 1 and ½ cups (or 180 grams)
• Salt - ¼ teaspoon
• Carom Seeds - a pinch

Tip: I powdered my white sugar and carom seeds together in the Nutri Bullet (milling blade). You can also add the Carom Seeds directly in the dough.

Directions:

• In a stand mixer fitted with a paddle attachment, beat the Butter and Vanilla Extract until creamed.
• Add the Confectioners’ Sugar and Salt, mix until combined.
• Scrape down the bowl and add the Flour while beating on low. Scrape the bowl one more time and mix until combined.

Tip: Knead the dough for a smoother texture, use a little flour to dust and knead or just shape it (for a rustic appearance like I did).

• Shape the dough in a rectangle, wrap in plastic and chill until firm (I prefer to bake the next day when the butter is cold and hard and won't melt easily while cutting).
• Preheat the oven to 325 F. 
• Use a sharp knife to cut thin even slices
• Place slices, spaced at least an inch apart onto a baking sheet lined with parchment paper.
• Use a fork or skewer to poke some holes on the top of all the cookies.
• Bake for about 10-12 minutes or until the edges start turning brown, rotate the baking sheet in the oven halfway through. (keep an eye on the cookies, if you have cut them too thin or thick the baking time will change, when the edges turn golden brown, they are ready).
• Transfer to a wire sheet to cool.
• Enjoy!

Love Cookies? try these as well:

• My Scrumptious Chocolate Crinkle Cookies
• Easy Peasy Peppermint Cookies
• Loaded Nuts Cookies
• Mixed Nuts Cookies
• Mathri (Savory Indian Cookies)
• Fork Pressed Chocolate Chip Cookies
• Vanilla Biscotti
• Colorful Biscotti (with Cranberries, Pepitas and Pecans)
• Boozy Cookies
• Chocolate Chip Walnut Cookies
• One Dough different Cookies
• Martha Stewart's Rugelach