Since I was already in the kitchen waiting for the macarons to cool, I decided to make a quick batch of shortbread to take to my staff on Monday.
I bought my first cookie press from Sur la Table when I was in Seattle last month and haven't tried it out yet. I searched and searched for a recipes to try with it, and then in the end, I decided to use my mother's Whipped Shortbread recipe. I was pretty sure it would work in the press and I was right.
There are literally 3 ingredients involved, and it's such a versatile cookie. I usually only use it at Christmas, rolled into balls and then flattened, decorated with colored sugar crystals, or as a thumbprint cookie with homemade raspberry jam in the center. I even filled some last year with some leftover lemon curd I had in the fridge. They were awesome.
I didn't have a lot of time, so the press worked out perfectly. Since it's summer, I used one of the flower patterns and then some pink sprinkles for some color.
As far as baking time, it took a lot less time to bake the cookie press cookies, only 11 minutes per batch, and when I roll and press them, they take about 16 minutes.
2 cups unsalted butter, room temperature
1 cup powdered sugar
3 1/2 cups flour
In a large bowl, beat butter with sugar until blended. Add flour in batches.
When completely incorporated, bake at 350 degrees until done.